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Ingredients

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Directions

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  • In a Dutch oven, brown ground beef till no longer pink. Drain off fat.

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  • Stir in flour. Add undrained tomatoes, kidney beans, the 2 cups chopped onions, tomato paste, water, chili powder, parsley, dillweed, oregano, basil, pepper, and salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally.

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  • Ladle into warm soup bowls. Top with chopped onion, sour cream and shredded cheese, if you like. Makes 4 servings.

Nutrition Facts

370 calories; 12 g total fat; 71 mg cholesterol; 721 mg sodium. 40 g carbohydrates; 11 g fiber; 32 g protein; 1798 IU vitamin a; 27 mg vitamin c; 121 mg calcium; 6 mg iron;

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