Vege soup/stew

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 167.0
  • Total Fat: 5.5 g
  • Cholesterol: 5.8 mg
  • Sodium: 796.7 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 7.2 g

View full nutritional breakdown of Vege soup/stew calories by ingredient


Introduction

FIlling meal, I like to make a double batch and freeze for lunches. You can also add any kind of cooked bean to make it go further. FIlling meal, I like to make a double batch and freeze for lunches. You can also add any kind of cooked bean to make it go further.
Number of Servings: 5

Ingredients

    2 Clove Garlic
    1 Medium onion sliced or diced
    1 Tbsp of Paprika
    1 Tsp Salt
    1 Tsp Pepper
    1 Can of Tomatoes
    1 Cup chopped/sliced cabbage
    1 Large potato cubed.
    1 Litre Chicked stock

Directions

Saute onion, garlic and paprika in a pan with olive oil until onions are transparent. Add everything else and cook until cubed potato is cooked.

Number of Servings: 5

Recipe submitted by SparkPeople user ISLANDCLAIRE.