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Add a photoServings: 4
Ingredients
- 2 tsp vegetable oil
- 4 c. shredded green cabbage
- 1 c. sliced onions
- 1 x garlic clove chopped
- 3 c. water
- 6 ounce potato peeled, sliced
- 1/2 c. sliced carrot
- 1/2 c. tomato puree
- 4 pkt instant beef broth and seasoning mix
- 1 x bay leaf
- 1 dsh grnd allspice or possibly 1 whole cloves
Directions
- In 2-qt saucepan heat oil; add in cabbage, onions, and garlic and saute/fry over medium heat, stirring frequently, till cabbage is soft, about 10 min. Reduce heat to low and add in remaining ingredients; cook till vegetables are tender, about 30 min. Remove and throw away bay leaf and clove before serving.
- Description: "This soup freezes well; for easy portion control, freeze in pre-measured servings"
- NOTES : Using the nutritional values on MC the 123 points old program = 2 points.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1301g | |
| Recipe makes 4 servings | |
| Calories 158 | |
| Calories from Fat 41 | 26% |
| Total Fat 4.67g | 6% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 3285mg | 137% |
| Potassium 978mg | 28% |
| Total Carbs 16.85g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 5.33g | 4% |
| Protein 13.36g | 21% |
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