Cabbage, Potato and Baked Bean Soup


Hearty soup when vegetables are plentiful and fresh.

6 servings


  • 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


  1. Heat oil in medium size saucepan. Add potatoes, celery, and onion, saute for 5 minutes.

  2. Stir in cabbage, cover and cook over medium heat, until cabbage is tender.

  3. 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.