Cut all veg into small pieces.
Sauté opinion in olive oil for 2 min
Add celery & peppers & sauté 4 more min
Cover with water & V8
Add bullion, hot sauce & tomatoes
Bring to boil (everything but cabbage)
Reduce to simmer & cook until veg are tender (about 30-min)
Core cabbage (take out centre stem) and shred cabbage & add to soup.
Cook all for 10 min on low.
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|Serving Size: 1 Serving (520g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.1mg||0 %|
|Sodium 245.6mg||8 %|
|Potassium 900.8mg||24 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 13.6g|
|Protein 4g||6 %|
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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: 96
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