Cabbage & bean soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 260.9
  • Total Fat: 6.1 g
  • Cholesterol: 1.7 mg
  • Sodium: 962.7 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 14.2 g
  • Protein: 10.3 g

View full nutritional breakdown of Cabbage & bean soup calories by ingredient
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Number of Servings: 6


    * Garlic, 6 clove (remove)
    * Onions, raw, 1 medium (2-1/2" dia) (remove)
    * Olive Oil, 2 tbsp (remove)
    * Cabbage, fresh, .5 head, medium (about 5-3/4" dia) (remove)
    * Canned Tomatoes, 1 can (remove)
    * Black-eyed peas (cowpeas), immature seeds, cooked, boiled, drained, with salt, 3 cup (remove)
    * Beans, navy, 2 cup (remove)
    * Green Peppers (bell peppers), 2 cup, chopped (remove)
    * Pepper, black, 1 tbsp (remove)
    * Paprika, 1 tbsp (remove)
    * Basil, 2 tbsp (remove)
    * Thyme, ground, 1 tsp (remove)
    * Chicken Broth, 2 cup (8 fl oz) (remove)
    * Salt, 1 tsp (remove)


1. In a large pot, heat olive oil over high heat. Add cabbage, carrots, garlic, thyme, and pepper; cook 2 to 3 minutes.
2. Stir in broth, undrained tomatoes, water, and tomato paste. Bring to a boil, then reduce heat. Simmer, covered, for 8 minutes, or until vegetables are tender, stirring occasionally.
3. Mash half the beans with a fork. Add all the beans to the pot. Heat through and serve

Number of Servings: 6

Recipe submitted by SparkPeople user |ROBYN|.

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