|Potatoes||2 Large , peeled and sliced|
|Cabbage head||1/2 Small , sliced|
|Chopped onion||1 Tablespoon|
|Olive oil||3 Tablespoon|
|Canned tomatoes with juice||8 Can (80 oz)|
|Raw ham||4 Ounce|
|Stock||6 Cup (96 tbs)|
|Cooked navy beans||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
1. Take a large skillet and heat some oil in it. Stir in cabbage, onion and potatoes and fry until the cabbage gets wilted.
2. Stir in ham, tomatoes, salt and pepper along with stock and boil on low heat for about half an hour.
3. Stir in parsley, beans and rice and cook until the rice turns soft.
4. Serve the sopa Valencia hot with bread.
Serving size Complete recipe
Calories 2318Calories from Fat 561
% Daily Value*
Total Fat 63 g96.9%
Saturated Fat 10 g50%
Trans Fat 0 g
Sodium 6722 mg280.08%
Total Carbohydrates 303 g101%
Dietary Fiber 64 g256%
Sugars 73 g
Protein 119 g238%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet