Directions:
- In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
- Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.
- To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.3 Kcal (759 kJ) | ||
| Calories from fat | 88.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.83g | 15% | |
|---|---|---|---|
| Cholesterol | 46.86mg | 16% | |
| Sodium | 97.39mg | 4% | |
| Potassium | 401.2mg | 9% | |
| Total Carbs | 8.19g | 3% | |
| Sugars | 2.25g | 9% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 15.52g | 31% | |
| Vitamin C | 9.7mg | 16% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.9mg | 11% | |
| Calcium | 33.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 102.56 Kcal (429 kJ) | ||
| Calories from fat | 50.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.56g | 15% | |
|---|---|---|---|
| Cholesterol | 26.51mg | 16% | |
| Sodium | 55.1mg | 4% | |
| Potassium | 226.98mg | 9% | |
| Total Carbs | 4.64g | 3% | |
| Sugars | 1.27g | 9% | |
| Dietary Fiber | 1.08g | 8% | |
| Protein | 8.78g | 31% | |
| Vitamin C | 5.5mg | 16% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 1.1mg | 11% | |
| Calcium | 18.7mg | 3% | |
* 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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