Directions:
- Sauté onion and garlic in 2 tablespoons shortening in a large skillet until tender. Remove onion and garlic with a slotted spoon; set aside. Reserve drippings in skillet.
- Dredge meat in flour. Brown meat in reserved pan drippings over medium heat, adding remaining shortening as necessary. Set meat aside.
- Bring tomato juice to a boil in a small saucepan; remove from heat, and add bouillon cubes, stirring until dissolved.
- Combine onion and garlic, meat, tomato juice mixture, tomatoes, corn, potatoes, carrots, celery, chili sauce, salt, and pepper in an oven-proof 3-quart casserole; stir until well blended. Cover and bake at 325° for 2 1/2 hours, stirring once.
- Ladle into individual soup bowls. Serve hot with cornbread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 829.71 Kcal (3474 kJ) | ||
| Calories from fat | 291.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.43g | 50% | |
|---|---|---|---|
| Cholesterol | 187.45mg | 62% | |
| Sodium | 2886.71mg | 120% | |
| Potassium | 2086.46mg | 44% | |
| Total Carbs | 50.96g | 17% | |
| Sugars | 14.14g | 57% | |
| Dietary Fiber | 7.23g | 29% | |
| Protein | 77.79g | 156% | |
| Vitamin C | 29.6mg | 49% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 7.2mg | 40% | |
| Calcium | 108.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 82.09 Kcal (344 kJ) | ||
| Calories from fat | 28.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 50% | |
|---|---|---|---|
| Cholesterol | 18.55mg | 62% | |
| Sodium | 285.61mg | 120% | |
| Potassium | 206.44mg | 44% | |
| Total Carbs | 5.04g | 17% | |
| Sugars | 1.4g | 57% | |
| Dietary Fiber | 0.72g | 29% | |
| Protein | 7.7g | 156% | |
| Vitamin C | 2.9mg | 49% | |
| Vitamin A | 0.1mg | 29% | |
| Iron | 0.7mg | 40% | |
| Calcium | 10.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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