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Servings: 10

Ingredients

Cost per serving $1.18 view details
  • 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.)

Directions

  1. 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%
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