Cabbage Bean & Rice Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 117.9
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 175.8 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 6.7 g
  • Protein: 5.4 g

View full nutritional breakdown of Cabbage Bean & Rice Soup calories by ingredient
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Submitted by: 60SIXTY

Introduction

Update of an old-fashion family recipe.
I make my own sodium free veggie or chicken broth in the crock pot over night. I counted it as water as it is sodium & fat free, and does not have significant nutrition, just flavor. Edamame and corn are essentially equal in nutrition and can be substituted for each other.
I read that rice in the nutrition is calculated as cooked.
Nutrition = 2 cups cooked rice / 1 cup dry.
Update of an old-fashion family recipe.
I make my own sodium free veggie or chicken broth in the crock pot over night. I counted it as water as it is sodium & fat free, and does not have significant nutrition, just flavor. Edamame and corn are essentially equal in nutrition and can be substituted for each other.
I read that rice in the nutrition is calculated as cooked.
Nutrition = 2 cups cooked rice / 1 cup dry.

Number of Servings: 12

Ingredients

    * Water, tap, 6 cup (8 fl oz) or homemade sodium free, fat free broth
    * *Brown Rice, long grain, 1 cup [dry]
    * Bay Leaf, 1 or 2. Remove before serving.
    * Onions, raw, 1 cup, chopped
    * Celery, raw, 2 stalk, large (11"-12" long)
    * Carrots, raw, 2 medium
    * Edamame, frozen, unprepared, 1 Cup [or substitute frozen corn]
    * Cabbage, fresh, 1 head, medium (about 5-3/4" dia)
    * *Del Monte Diced Tomato, 28 oz
    * Beans, navy, 1.25 cup
    Add no sodium seasonings of choice.

Directions

Dutch oven on stove top. Add water and rice and turn on heat at Medium to Medium-High while prepping the veggies.
Add ingredients in order listed. Chop the onion, celery, carrots and cabbage.

Once pot is simmering, turn heat down to low and place lid so that it is slightly vented. simmer about 2 hours or until veggies are well done.

Makes at least 12 cups.
Reheats well.


Number of Servings: 12

Recipe submitted by SparkPeople user 60SIXTY.





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