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Easy Vegetable Soup I
- 46 ounces tomato-vegetable juice cocktail
- 1 (14.5 ounce) can diced tomatoes with green chile peppers
- 2 (15 ounce) cans mixed vegetables, drained
- 1 (15 ounce) can kidney beans
- 2 potatoes, peeled and cubed
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 0.6g|
|Saturated Fat 0.1g|
|Total Carbohydrate 33.3g|
|Dietary Fiber 10.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|