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Beef & Cabbage Soup

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Submitted by lvwprst

YIELD

8 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

1 453.6
½ 2.5
TEASPOON ML GARLIC SALT
¼ 1.3
TEASPOON ML GARLIC POWDER
¼ 1.3
TEASPOON ML BLACK PEPPER
2 2
X CELERY
chopped *
16 462.4
OUNCES ML/G RED KIDNEY BEANS
drained
½ 0.5
HEAD HEAD CABBAGE
chopped *
28 809.2
OUNCES ML/G TOMATOES
chopped and liquid reserved
1 1
CAN CAN WATER
in empty tomatoe can *
4 4
1 1
X PARSLEY LEAVES
chopped *

Directions

In a Dutch oven, brown beef.

Add all remaining ingredients except parsley; bring to boil.

Reduce heat and simmer, covered for 1 hour.

Garnish with parsley.

Yield 3 qts.

* not incl. in nutrient facts Arrow up button

Comments


Joannie United States

It wasn't specified how many cans of tomato & what kind to be added to the soup!

 

 

Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 183 32% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 236mg 10%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 37g
Vitamin A 13% Vitamin C 18%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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