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Toni Batte: "It turned out really good. 😊 I cut up 2 medium p…" Read More
10Ingredients
30Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
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NutritionView More
330Calories
Sodium30% DV730mg
Fat11% DV7g
Protein61% DV31g
Carbs12% DV35g
Fiber36% DV9g
| Calories330Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium730mg30% |
| Potassium1130mg32% |
| Protein31g61% |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber9g36% |
| Sugars12g24% |
| Vitamin A130% |
| Vitamin C45% |
| Calcium15% |
| Iron30% |
* 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(4)
Toni Batte 3 months ago
It turned out really good. 😊 I cut up 2 medium potatoes to add and salt. Cooked on simmer for 20 minutes after bringing to a boil, then moved it to small burner on low while the cornbread baked. I will freeze 1/2 as there are only 2 of us. I would give it 5 stars but the last star won’t allow it🤷♀️
Lara 3 years ago
Turned out perfect. Only changes were I used left over pot roast and I added a crushed up beef bullion cube. I simmered it an extra couple minutes cause we like a chunky soup.
Tshepang M. 5 years ago
I added a packet soup of mutton and vegetable, brown onion soup and minestrone soup it made the stew very tasty and thick with the meat extra tender