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CATEGORY CUISINE TAG YIELD
Meats, Grains Jewish 8 Servings

INGREDIENTS

3 T Olive oil
2 Chopped onions
3 Cloves chopped garlic
1 Carrot, grated
8 oz Tender cut of beef, diced
1/4 t Chili flakes
3 c Chicken, or beef broth
1 28 oz plum tomatoes
1 19 oz pinto beans
8 oz Any small pasta
Salt & pepper

INSTRUCTIONS

Heat oil in large pot and cook onions, garlic & carrot aprox. 5 min.
Add beef, chili flakes and cook about 7-8 minutes Add stock &  tomatoes
(with their juices), break up tomatoes slightly & bring to  boil Lower
heat, cover and simmer 1/2 hour Rinse beans & add to soup.  Cook 10
minutes. Remove 1/2 of soup and puree it then return it to  pot. Bring
to a boil, add pasta & cook 10 minutes, stirring to make  sure it
doesn't stick Thin with water if necessary Season with salt &  pepper
if necessary.  Posted to JEWISH-FOOD digest by Leatrice Spevack
<leatrice@interlog.com> on Oct 16, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 256
Calories From Fat: 118
Total Fat: 13.2g
Cholesterol: 20.1mg
Sodium: 31.1mg
Potassium: 195.2mg
Carbohydrates: 25.4g
Fiber: 1.5g
Sugar: 1.8g
Protein: 8.8g


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