Directions:
- In several large soup kettles, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato juice, water, beans, sugar, chili powder and salt. Cut leaves off celery and set aside. Chop celery; add to soup. Chop celery leaves; place in cheesecloth with the garlic and bay leaves. Tie with string and place in soup. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 to 2 hours. Remove spice bag before serving. Yield: about 45 (1-cup) servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.48 Kcal (756 kJ) | ||
| Calories from fat | 57.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.35g | 10% | |
|---|---|---|---|
| Cholesterol | 72.56mg | 24% | |
| Sodium | 318.79mg | 13% | |
| Potassium | 547.52mg | 12% | |
| Total Carbs | 8.47g | 3% | |
| Sugars | 6.01g | 24% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 23.95g | 48% | |
| Vitamin C | 20.8mg | 35% | |
| Iron | 1.4mg | 8% | |
| Calcium | 37.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 70.89 Kcal (297 kJ) | ||
| Calories from fat | 22.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 10% | |
|---|---|---|---|
| Cholesterol | 28.5mg | 24% | |
| Sodium | 125.21mg | 13% | |
| Potassium | 215.05mg | 12% | |
| Total Carbs | 3.33g | 3% | |
| Sugars | 2.36g | 24% | |
| Dietary Fiber | 0.51g | 5% | |
| Protein | 9.41g | 48% | |
| Vitamin C | 8.2mg | 35% | |
| Iron | 0.6mg | 8% | |
| Calcium | 14.6mg | 4% | |
* 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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