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9Ingredients
8Hours
460Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 lb. pot roast (leftover, shredded)
- 1 cup juices (leftover from pot roast or beef broth)
- 1 can corn
- 1 can green beans
- 2 cans diced tomatoes (petite)
- 2 carrots (peeled and diced)
- 1 onion (small, diced)
- 2 potatoes (diced)
- 2 cups water
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol85mg28% |
Sodium115mg5% |
Potassium1140mg33% |
Protein30g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber6g24% |
Sugars10g |
Vitamin A80% |
Vitamin C70% |
Calcium8% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Clausen 5 years ago
Good, easy soup. Pressure cooked the roast, used all fresh vegetables instead of canned, will definitely make again.