Cabbage & Parsnip Soup

Name: Cabbage & Parsnip Soup Recipe
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 10
Ingredients: 1 can red kidney beans drained and rinsed; 1 medium onion diced; 1 large carrots diced; 1 head cabbage shredded; 1 parsnip diced; 2 large potatoes cut into small cubes; 1 can diced tomatoes no salt added; water or vegetable broth to cover

(1)

Minutes to Prepare: 25
Minutes to Cook: 60

Number of Servings: 10

Ingredients

1 can red kidney beans, drained and rinsed1 medium onion, diced1 large carrots, diced1 head cabbage, shredded1 parsnip, diced2 large potatoes, cut into small cubes1 can diced tomatoes, no salt addedwater or vegetable broth to cover

Directions

Simmer onion, carrots, and parsnip with diced tomatoes until soft. Add beans, potatoes, cabbage, and enough water to just cover (the cabbage will release a lot of water while cooking). Season any way you like (seasonings not included in nutritional info). Should make 10 2 cup servings. We'll see!

Number of Servings: 10

Recipe submitted by SparkPeople user FIRSTJUDYEVER.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 126.1
Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 74.4 mg
Total Carbs: 28.0 g
Dietary Fiber: 6.0 g
Protein: 4.3 g

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