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Bacon Cabbage, & Root Vegetable Soup

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Submitted by brenda48

Bacon Cabbage, and Root Vegetable Soup recipe

YIELD

6 servings

PREP

10 min

COOK

2 hrs

READY

2 hrs

Ingredients

4 4
SLICES SLICES BACON
thick, diced
2 2
EACH EACH ONIONS
sliced
1 1
EACH EACH TURNIP
sliced *
2 2
EACH EACH CARROTS
diced
2 2
EACH EACH POTATOES
cubed
1 1
EACH EACH CABBAGE
green
4 946
CUPS ML CHICKEN BROTH
2 473
CUPS ML WATER
6 6
EACH EACH PARSLEY SPRIGS *
1 1
EACH EACH BAY LEAVES *
¼ 59
CUP ML PARMESAN CHEESE
grated

Directions

Tie parsley sprigs and bay leaf together with a thread.

In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese.

Simmer partially covered for 1½ to 2 hours.

Discard the parsley bundle, season to taste.

Pour into hot soup plates and garnish with cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 513g (18.1 oz)
Amount per Serving
Calories 212 24% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 464mg 19%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 24%
Sugars g
Protein 22g
Vitamin A 72% Vitamin C 106%
Calcium 13% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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