Directions:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil.
- Reduce heat; cover and simmer for 15-20 minutes or until vegetable are tender. Add the tomatoes. Cook and stir until heated through. Discard bay leaves. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.77 Kcal (949 kJ) | ||
| Calories from fat | 88.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.88g | 15% | |
|---|---|---|---|
| Cholesterol | 46.86mg | 16% | |
| Sodium | 96.19mg | 4% | |
| Potassium | 634.34mg | 13% | |
| Total Carbs | 18.95g | 6% | |
| Sugars | 3.21g | 13% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 16.49g | 33% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 2.6mg | 14% | |
| Calcium | 57.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 66.71 Kcal (279 kJ) | ||
| Calories from fat | 26.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 15% | |
|---|---|---|---|
| Cholesterol | 13.78mg | 16% | |
| Sodium | 28.3mg | 4% | |
| Potassium | 186.6mg | 13% | |
| Total Carbs | 5.57g | 6% | |
| Sugars | 0.95g | 13% | |
| Dietary Fiber | 0.91g | 12% | |
| Protein | 4.85g | 33% | |
| Vitamin C | 2.4mg | 14% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.8mg | 14% | |
| Calcium | 16.9mg | 6% | |
* 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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