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Greg Lovell: "Double the batch. Mods: Used a little under two 3…" Read More
9Ingredients
15Minutes
160Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 small onion (diced)
- 2 potatoes (golden, peeled and cubed, 2-3 cups)
- 2 cups frozen mixed vegetables
- 2 cans petite diced tomatoes
- 3 cups vegetable broth (can substitute chicken or beef broth)
- 1/2 tsp. Italian seasoning (blend)
- salt
- pepper
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Directions
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat35 |
% DAILY VALUE |
Total Fat4g6% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium930mg39% |
Potassium780mg22% |
Protein5g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber5g20% |
Sugars6g |
Vitamin A60% |
Vitamin C60% |
Calcium4% |
Iron15% |
* 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(5)
Greg Lovell 3 years ago
Double the batch. Mods: Used a little under two 32 oz containers vegetable broth (*watch IP max fill level), one 26 oz can + one 15 oz can diced tomatoes, added 2 cans tomato sauce, added garlic to the sauté, and used a bay leaf. For the vegetables I used 2 c California blend and 2 c peas/green beans/carrots/corn blend. Swapping in a sweet potato for one of the white worked, too.
Donna 4 years ago
Delicious, I followed directions but did add 1 can of white kidney beans. I drained and rinsed the kidney beans before adding to the beef broth. We ate this with a grilled cheese sandwich, very filling.