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Vegetable Beef Soup I
- 2 quarts tomato juice
- 1 (16 ounce) package frozen mixed vegetables
- 3 potatoes, cubed
- 2 pounds cubed beef stew meat
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- salt to taste
- ground black pepper to taste
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 14.9g|
|Saturated Fat 6g|
|Total Carbohydrate 21.3g|
|Dietary Fiber 3.4g|
|* 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.|