Cabbage Soup #2
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INGREDIENTS
- 8 c Water
- 3 lb Meat or 1 lb stew meat
- 1 cn (16-oz) tomatoes cut up or
- 3 ea Fresh tomatoes cut up
- 1 1/2 ts Salt
- 1/2 ts Crushed red pepper
- 1/2 ts Dried Oregano
- 1 ea Chopped md onion
- 2 ea Sliced md carrots
- 1 sm Head cabbage cored and
- 2 ea Bay Leaves
- 1 cn (16-oz) cut green beans
- 5 ea Whole peppercorns
INSTRUCTIONS
In large kettle combine meat, water, salt, oregano, peppercorns and bay leaves. Bring to a boil then reduce heat to simmer and simmer 2 hours. Remove beef when cool enough to handle, cut up meat and discard bones if any. Strain broth and skim off excess fat. Return broth to kettle. Add cut up meat, tomatoes and all vegetables except cabbage and red pepper, if desired. Simmer for 30 minutes, then add cabbage and simmer for 30 minutes more. Posted to MM-Recipes Digest V4 #4 by "John Weber"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (387g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 5 | ||
| Calories from Fat: 1 (20%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 5.5mg | 0 % | |
| Potassium 24.9mg | 1 % | |
| Total Carbohydrate 1.1g | 0 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 0.6g | ||
| Protein 0.2g | 0 % | |
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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. |
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Calories per serving: 5
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