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Ingredientes
- 1 c. minced onion
- 1 c. thinly sliced celery with tops
- 1 tbsp. salad oil
- 1 (16 ounce.) can diced (or possibly sliced) carrots, undrained
- 2 (10 1/2 ounce.) cans beef broth
- 1 soup can water
- 1 (16 ounce.) can tomatoes
- 1 can chick peas or possibly kidney beans (liquid removed)
- 1 (16 ounce.) can baked beans
- 1/2 teaspoon salt
- 1/2 teaspoon basil
- 1/8 teaspoon pepper
- 1 (12 ounce.) can luncheon meat
- 4 ounce. vermicelli (1 c.)
Direcciones
- In large kettle saute/fry onion and celery in 1 tbsp. oil for 2-3 min. Add in carrots, undrained, beef broth, water, tomatoes, chick peas or possibly kidney beans (liquid removed), pork and beans, salt, basil and pepper. Simmer 10 min or possibly longer. Add in luncheon meat cut into strips and vermicelli, broken up. Simmer 7-8 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 10 servings | |
| Calories 280 | |
| Calories from Fat 104 | 37% |
| Total Fat 11.67g | 15% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 1134mg | 47% |
| Potassium 400mg | 11% |
| Total Carbs 33.31g | 9% |
| Dietary Fiber 5.1g | 17% |
| Sugars 5.61g | 4% |
| Protein 12.15g | 19% |
