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French Cabbage Soup

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Submitted by cactus4

YIELD

8 servings

PREP

20 min

COOK

120 min

READY

150 min

Ingredients

3 7.1E+2
CUPS ML POTATOES
peeled, chopped
1 453.6
POUND G BACON
or ham, lean, in 1 piece
3 3
QUARTS QUARTS WATER *
2 907.2
POUNDS G CABBAGE
roughly sliced
6 6
EACH EACH PEPPERCORNS
crushed *
2 2
EACH EACH CELERY STALKS
sliced
1 ½ 355
CUPS ML BEANS
canned red or white, drained
6 6
EACH EACH PARSLEY SPRIGS *
1 1
EACH EACH BAY LEAVES *
½ 2.5
TEASPOON ML THYME
each, thyme and marjoram, ground *
2 2
EACH EACH GARLIC CLOVES
crushed
2 2
EACH EACH ONIONS
2 2
EACH EACH CARROTS
quartered
2 2
EACH EACH TURNIP
peeled, chopped *
1 1
X X SALT *

Directions

Put potatoes and bacon in deep kettle.

Add water. Bring to boil.

Simmer, covered, 2 hours, or until meat is tender.

Remove meat; slice into serving pieces.

Skim off excess fat from soup.

Return meat to soup.

Add beans. Season to taste with salt. Heat thoroughly.

Serve with French bread.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 302g (10.7 oz)
Amount per Serving
Calories 432 51% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 1549mg 65%
Total Carbohydrate 9g 9%
Dietary Fiber 7g 28%
Sugars g
Protein 52g
Vitamin A 55% Vitamin C 81%
Calcium 10% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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