Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 165.2
Total Fat 1.8 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 273.5 mg
Potassium 908.5 mg
Total Carbohydrate 36.6 g
Dietary Fiber 12.0 g
Sugars 4.1 g
Protein 8.3 g
Vitamin A 95.5 %
Vitamin B-12 0.0 %
Vitamin B-6 16.6 %
Vitamin C 99.0 %
Vitamin D 0.0 %
Vitamin E 4.7 %
Calcium 12.0 %
Copper 9.1 %
Folate 26.7 %
Iron 14.8 %
Magnesium 13.9 %
Manganese 24.7 %
Niacin 11.4 %
Pantothenic Acid 9.5 %
Phosphorus 11.8 %
Riboflavin 9.9 %
Selenium 3.2 %
Thiamin 17.1 %
Zinc 4.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Cabbage Vegetable Soup

View the full Cabbage Vegetable Soup Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Cabbage Vegetable Soup

40 calories of Goya, Pinto beans, (0.25 cup)

33 calories of Sweet Corn, Fresh, (0.25 cup)

30 calories of Cabbage, fresh, (0.17 head, small (about 4-1/2" dia))

28 calories of Red Ripe Tomatoes, (132.28 grams)

13 calories of Carrots, raw, (0.50 medium)

10 calories of Green Beans, FreshCut, Cut Green Beans, No Salt Added, (0.25 cup)

7 calories of Onions, raw, (0.17 medium (2-1/2" dia))

5 calories of Celery, raw, (0.50 stalk, large (11"-12" long))

Nutrition & Calorie Comments  

Pretty good. I like to use no salt added canned veggies to help keep the sodium levels down.
A very easy recipe. Low enough in calories to allow for a nice piece of bread to serve with it.
A good recipe but I also lowered the sodium by using low sodium stuff.
This was delicious, but I used 1/3 C. Chia seed instead of beans because my body won't tolerate them. To replace the liquid from the beans, I added a cup of low sodium chicken broth. I also added a tsp of crushed garlic.
If I didn't add 4 cups of low sodium chicken broth this would have been sauteed veggies in a pot and not soup.
Was this ingredient was accidentally left out???
I omit the canned corn to help reduce carbs, and I use fresh green bell peppers and finally I use twice as many carrots better carbs than the canned corn. I LOVE THIS SOUP. And, add V-8 juice if I need more broth. A little Parmesan cheese is nice salty substitute.
I used frozen mixed veggies and low sodium beans. I also added low sodium chicken broth. We thought it was very good and will make it again.
Looks good on ease of preparation and nutrition.
I used frozen veggies for the most part as well to help lower the sodium.
One of those magical soups that takes more calories to digest than it contains!