Fill a soup cauldron with water and incorporate soup bone, Bovril, onion, celery, salt, pepper and celery salt. Cook for 1 hour cook low heat.
Add cabbage. Continue to cook on low heat for 1/2 hour.
Add carrots, turnip and beans. Continue to cook on low heat for 1/2 hour
Add brocoli and cauliflower. Continue to cook on low heat for 1/2 hour.
Add rice. Continue to cook on low heat for 1 hour.
Add tomato soup. Continue to cook on low heat for 1 hour.
Simmer for 4 to 5 hours.
When you add the vegetables and the water level gets low, add water to maintain the water level until it's time to add the tomato soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (58g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 1 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 17.1mg||1 %|
|Potassium 106.1mg||3 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.2g|
|Protein 0.7g||1 %|
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: 19
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