|Peeled diced potatoes||2 Cup (32 tbs)|
|Diced carrots||1 Cup (16 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Shredded cabbage||3 Cup (48 tbs)|
|Canned no salt added tomato paste||6 Ounce (1 Can)|
|Ground black pepper||1⁄4 Teaspoon|
|Homemade beef broth/Commercial low-sodium variety||6 Cup (96 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
Combine all ingredients except parsley in a large stockpot.
Bring to boil, reduce heat and simmer 20 minutes, or until vegetables are tender.
Remove 3 cups vegetables and broth and puree in a blender or the work bowl of a food processor fitted with a metal blade.
Return puree to pot, add parsley and reheat.
Serving size: Complete recipe
Calories 771 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.3%
Saturated Fat 1.9 g9.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4954.3 mg206.4%
Total Carbohydrates 153 g51.2%
Dietary Fiber 24.9 g99.8%
Sugars 21.9 g
Protein 34 g68.8%
Vitamin A 464.3% Vitamin C 202.6%
Calcium 33.7% Iron 34.7%
*Based on a 2000 Calorie diet