Directions:
- Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.
- Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.97 Kcal (674 kJ) | ||
| Calories from fat | 76.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.5g | 13% | |
|---|---|---|---|
| Cholesterol | 12.31mg | 4% | |
| Sodium | 322.64mg | 13% | |
| Potassium | 289.43mg | 6% | |
| Total Carbs | 19.28g | 6% | |
| Sugars | 4.45g | 18% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 2.53g | 5% | |
| Vitamin C | 22.7mg | 38% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 0.5mg | 3% | |
| Calcium | 59.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 69.41 Kcal (291 kJ) | ||
| Calories from fat | 33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 13% | |
|---|---|---|---|
| Cholesterol | 5.31mg | 4% | |
| Sodium | 139.12mg | 13% | |
| Potassium | 124.8mg | 6% | |
| Total Carbs | 8.31g | 6% | |
| Sugars | 1.92g | 18% | |
| Dietary Fiber | 1.58g | 15% | |
| Protein | 1.09g | 5% | |
| Vitamin C | 9.8mg | 38% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.2mg | 3% | |
| Calcium | 25.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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