Recipes

Cabbage, Potato and Baked Bean Soup

Name: Cabbage, Potato and Baked Bean Soup
Ingredients: 2 teaspoons vegetable oil; 2.5 cups peeled and cubed potatoes; 1 cup thinly sliced celery; 1 onion, chopped; 6 cups shredded cabbage; 4 cups chicken broth; 1 bay leaf; 0.5 teaspoon ground black pepper; 1 (15 ounce) can pork and beans in tomato sauce

4.0

(44)

39 Reviews

5 Photos

Hearty soup when vegetables are plentiful and fresh.

Recipe by Ruth

Updated on July 14, 2022

5

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

2 teaspoons vegetable oil
2 ½ cups peeled and cubed potatoes
1 cup thinly sliced celery
1 onion, chopped
6 cups shredded cabbage
4 cups chicken broth
1 bay leaf
½ teaspoon ground black pepper
1 (15 ounce) can pork and beans in tomato sauce

Directions

Heat oil in medium size saucepan. Add potatoes, celery, and onion, saute for 5 minutes.
Stir in cabbage, cover and cook over medium heat, until cabbage is tender.
Add broth, bay leaf, pepper and pork and beans. Heat until soup is hot and then remove bay leaf and serve.

Nutrition Facts (per serving)

183	Calories
3g	Fat
32g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 183
% Daily Value *
Total Fat 3g	4%
Saturated Fat 1g	4%
Cholesterol 5mg	2%
Sodium 848mg	37%
Total Carbohydrate 32g	11%
Dietary Fiber 7g	24%
Total Sugars 8g
Protein 9g
Vitamin C 42mg	212%
Calcium 95mg	7%
Iron 4mg	20%
Potassium 816mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.