Cabbage, Potato and Baked Bean Soup recipe

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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

Nutrition Info

183.1 calories
carbohydrate: 31.5 g
cholesterol: 4.9 mg
fat: 3.3 g
fiber: 6.6 g
protein: 9.4 g
saturatedFat: 0.7 g
servingSize: -
sodium: 848 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

Hearty soup when vegetables are plentiful and fresh.

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