Try this Vegetable Brisket Soup recipe, or contribute your own.
Suggest a better descriptionKC Balmer, http://www.foodstop.com Place the brisket, fat side up, in a deep pot. Place next 12 ingredients on top of and around meat. Add enough water to cover everything by 2 inches (approximately 6 - 8 c). Bring to boil, then lower the heat to simmer until meat is very tender, about 2 to 2-1/2 hr. Remove brisket from pot and set on a platter to cool. Add green beans, corn and cabbage to pot and continue simmering 30 to 45 min. Add macaroni and pinto beans, heat through and correct seasoning. Remove fat cap from brisket and discard. Cut brisket into small cubes and return to pot. Continue simmering until ready to serve. Skim any fat that accumulates on top. Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 6 -8 | ||
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Calories: 69 | ||
Calories from Fat: 14 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.4mg | 0 % | |
Potassium 193.1mg | 5 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 11.9g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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