Cabbage Patch Soup
|Lean ground beef||1 Pound|
|Onion||1 Medium, thinly sliced|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Canned tomatoes||1 Pound (1 Can)|
|Water||2 Cup (32 tbs)|
|Canned red kidney beans||1 Pound (1 Can)|
|Chili powder||1 Teaspoon|
|Finely shredded green cabbage||2 Cup (32 tbs)|
Melt butter in a 10- to 12-inch frying pan or a 5- to 6-quart pan over medium heat.
Add beef; cook, stirring, until browned and crumbly.
Add onion and celery and stir often for about 5 minutes.
Stir in tomatoes (break up with a spoon) and their liquid, water, beans, chili powder, and pepper.
Bring to a boil; add cabbage, reduce heat, cover, and simmer until cabbage is tender, about 5 minutes.
Season to taste with salt.
Serving size: Complete recipe
Calories 1605 Calories from Fat 569
% Daily Value*
Total Fat 65 g99.3%
Saturated Fat 30.3 g151.4%
Trans Fat 0 g
Cholesterol 324.5 mg108.2%
Sodium 2578.9 mg107.5%
Total Carbohydrates 140 g46.6%
Dietary Fiber 42.8 g171.4%
Sugars 23.2 g
Protein 129 g257.3%
Vitamin A 116.5% Vitamin C 197.2%
Calcium 41.7% Iron 120%
*Based on a 2000 Calorie diet