This soup recipe has been a hit with everyone who has had a bowl at my house. Pairs well with cornbread made from stone ground corn meal.
Brown Kilbasa in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zuchinni, tomatoes with liquid, beef broth, cabbage, salt and pepper. Bring soup to boil; reduce heat and simmer, covered, for one hour. Add beans with liquid; cook another 30 minutes. Soup is better served second day.
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Serving Size: 1 Serving (1134g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1376 | ||
Calories from Fat: 694 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.1g | 103 % | |
Saturated Fat 46.4g | 232 % | |
Monounsaturated Fat 24.1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 292.3mg | 90 % | |
Sodium 1086.7mg | 37 % | |
Potassium 3224.2mg | 85 % | |
Total Carbohydrate 105.3g | 31 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 103.9g | ||
Protein 69.5g | 99 % | |
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: 1376
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