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Ingredientes
- 1 1/2 pound shin beef with bone
- 1 quart. water
- 1/2 c. dry red kidney beans
- 1 tbsp. salt
- 1 teaspoon Accent
- 2 bay leaves
- 3/4 teaspoon Tabasco
- 1 1/4 c. minced parsley
- 1/2 c. diced celery
- 1 c. shredded cabbage
- 3 carrots
- 1 can tomatoes
- 1 lg. zucchini
- 1 (10 ounce.) pkg. frzn peas
- 1/2 c. vermicelli
- Grated Parmesan
Direcciones
- Combine beef, water, beans, salt, Accent and bay leaves in a deep kettle. Bring to boil; skim. Cover; simmer two hrs. Add in Tabasco, onion, parsley, celery, cabbage, carrots, and tomatoes. Simmer 25 min longer or possibly till fresh vegetables are tender.
- Add in zucchini, peas and vermicelli; simmer 15 min longer. Garnish with grated Parmesan cheese, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 590g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 28 | 10% |
| Total Fat 3.23g | 4% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 2747mg | 114% |
| Potassium 830mg | 24% |
| Total Carbs 47.25g | 13% |
| Dietary Fiber 9.4g | 31% |
| Sugars 10.17g | 7% |
| Protein 14.23g | 23% |
