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Potato-Bean Soup

 
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Yield

4

servings

Prep

10

min

Cook

2

hrs

Ready

2

hrs

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

½ cup celery
sliced
2 medium carrots
shredded
1 clove garlic
minced
2 teaspoons margarine
melted
4 cups chicken broth
or water
3 medium potatoes
peeled, cut up
2 tablespoons dill weed
snipped
15 ounces white kidney beans, canned
prefer cannellini

Directions

Combine ingredients in a pot and simmer for 2 hours.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 533g (18.8 oz)
Amount per Serving
Calories 36613% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 415mg 17%
Total Carbohydrate 21g 21%
Dietary Fiber 9g 37%
Sugars g
Protein 35g
Vitamin A 107% Vitamin C 22%
Calcium 15% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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