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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 256.9
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 161.0 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 10.7 g
  • Protein: 11.4 g

View full nutritional breakdown of MAKEOVER: Red Cabbage and Bean soup (by SCHAUJODY) calories by ingredient
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MAKEOVER: Red Cabbage and Bean soup (by SCHAUJODY)

Submitted by: SCHAUJODY

View the original recipe for Red Cabbage and Bean soup

Introduction

A simple, warming and hearty soup that's fast to prepare. Sodium appears to be high but that depends on your chosen broth and if you drain and RINSE the beans the sodium will be much lower than reported here. A simple, warming and hearty soup that's fast to prepare. Sodium appears to be high but that depends on your chosen broth and if you drain and RINSE the beans the sodium will be much lower than reported here.
Number of Servings: 4

Ingredients

    3 cups (500 mL) chopped red Cabbage
    2 tbsp (25 mL) white wine vinegar or lemon juice
    1 Tbsp (15 mL) olive oil
    1 Onion, chopped
    2 cups (625 mL) vegetable broth
    1 cup (250 mL) undrained canned tomatoes
    A pinch of hot pepper flakes
    1/3 cup (75mL) orzo (rice-shaped pasta)
    2 cups black beans, drained and rinsed
    Salt and pepper
    Chopped parsley

Directions

Toss cabbage with acid and set aside.

In medium saucepan, heat oil over medium heat; cook onion for 3 min. Add cabbage and cook, stirring, until tender, about 2 min. Stir in broth, tomatoes, 1.5 cups (375 mL) water and hot pepper flakes; bring to a boil. Add pasta and beans, bring back to simmer and cook, uncovered, for 6 to 8 min., stirring occasionally.

Stir in salt and pepper to taste. Service in heated bowls sprinkled with parsley and grated cheese if desired (not included in cal count).






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