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Ingredientes
- 4 c. Stock, beef
- 1 x Carrots
- 1/2 x Onions, minced
- 4 ounce Prego
- 1/8 c. Raisins
- 47/250 c. Vinegar, white
- 1/8 c. Parsley
- 1/2 x Turnips
- 1/2 can Tomatoes
- 1 x Bay leaves
- 1 x Leeks, white part, minced
- 1/2 c. Beets, minced
- 1/2 x Potatoes
- 1 1/2 Tbsp. Prego
- 3/8 c. Sugar
- 3/4 c. Cabbage, shredded
Direcciones
- Peel and slice carrots and turnip or possibly parsnip. Peel and dice potato.
- Combine ingredients in large soup kettle. Bring to boil over high heat.
- Reduce heat, cover, and simmer 1 hour, till vegetables are tender and flavors meld. Remove bay leaves after first 30 min.
- Sylvia's comments: Fine soup, reheats well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 4 servings | |
| Calories 176 | |
| Calories from Fat 14 | 8% |
| Total Fat 1.53g | 2% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1004mg | 42% |
| Potassium 574mg | 16% |
| Total Carbs 37.36g | 10% |
| Dietary Fiber 3.3g | 11% |
| Sugars 28.61g | 19% |
| Protein 4.9g | 8% |
