In a Dutch oven or soup kettle, saute onion, celery and carrots in butter until vegetables are tender.
Add tomatoes, broth, water, cabbage, potato and seasonings; bring to a boil.
Reduce heat; cover and simmer for 1 hour. Stir in beans and rice; heat through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (372g)|
|Recipe Makes: 9|
|Calories from Fat: 62 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 10.2mg||3 %|
|Sodium 754.4mg||26 %|
|Potassium 694.2mg||18 %|
|Total Carbohydrate 39g||11 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 31.6g|
|Protein 7.6g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 241
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