Directions:
- In a 4 quart pot, simmer bones, water and salt.
- Add carrots, turnip, scallions, string beans tomatoes and pepper and simmer for 1 hour or until veggies are tender.
- Remove bones.
- Put the veggies through a sieve or veggie mill to make puree (I use stick to puree in the pot).
- Serve thick and hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.81 Kcal (1000 kJ) | ||
| Calories from fat | 61.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 10% | |
|---|---|---|---|
| Cholesterol | 100.34mg | 33% | |
| Sodium | 1946.64mg | 81% | |
| Potassium | 251.95mg | 5% | |
| Total Carbs | 7.16g | 2% | |
| Sugars | 2.91g | 12% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 35.49g | 71% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 5.3mg | 29% | |
| Calcium | 90.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 46.59 Kcal (195 kJ) | ||
| Calories from fat | 11.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 10% | |
|---|---|---|---|
| Cholesterol | 19.57mg | 33% | |
| Sodium | 379.74mg | 81% | |
| Potassium | 49.15mg | 5% | |
| Total Carbs | 1.4g | 2% | |
| Sugars | 0.57g | 12% | |
| Dietary Fiber | 0.5g | 10% | |
| Protein | 6.92g | 71% | |
| Vitamin C | 2.9mg | 25% | |
| Iron | 1mg | 29% | |
| Calcium | 17.7mg | 9% | |
* 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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