Directions:
- In a large soup pot, cook the beef over medium heat until the meat is no longer pink. Drain. Add the onions, garlic and salt and pepper. Cook 5 minutes.
- Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil, then reduce heat.
- Cover and simmer for 20-30 minutes until the potatoes are tender.
- Note: The sweet potato and squash will be soft at this point.
- Add the tomatoes. Cook until the tomatoes are warmed through.
- Serve
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.19 Kcal (821 kJ) | ||
| Calories from fat | 66.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 11% | |
|---|---|---|---|
| Cholesterol | 35.15mg | 12% | |
| Sodium | 748.69mg | 31% | |
| Potassium | 682.45mg | 15% | |
| Total Carbs | 17.6g | 6% | |
| Sugars | 3.85g | 15% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 15.75g | 32% | |
| Vitamin C | 12.9mg | 21% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.9mg | 11% | |
| Calcium | 53.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 43.71 Kcal (183 kJ) | ||
| Calories from fat | 14.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 11% | |
|---|---|---|---|
| Cholesterol | 7.83mg | 12% | |
| Sodium | 166.81mg | 31% | |
| Potassium | 152.05mg | 15% | |
| Total Carbs | 3.92g | 6% | |
| Sugars | 0.86g | 15% | |
| Dietary Fiber | 0.62g | 11% | |
| Protein | 3.51g | 32% | |
| Vitamin C | 2.9mg | 21% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.4mg | 11% | |
| Calcium | 12mg | 5% | |
* 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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