Directions:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in salt and pepper. Yield: 12-14 servings (3-1/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.84 Kcal (594 kJ) | ||
| Calories from fat | 40.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 7% | |
|---|---|---|---|
| Cholesterol | 54.42mg | 18% | |
| Sodium | 135.32mg | 6% | |
| Potassium | 427.42mg | 9% | |
| Total Carbs | 8.03g | 3% | |
| Sugars | 4.1g | 16% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 18g | 36% | |
| Vitamin C | 31.1mg | 52% | |
| Iron | 0.8mg | 4% | |
| Calcium | 58.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 66.6 Kcal (279 kJ) | ||
| Calories from fat | 19.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 7% | |
|---|---|---|---|
| Cholesterol | 25.55mg | 18% | |
| Sodium | 63.54mg | 6% | |
| Potassium | 200.69mg | 9% | |
| Total Carbs | 3.77g | 3% | |
| Sugars | 1.92g | 16% | |
| Dietary Fiber | 1.62g | 14% | |
| Protein | 8.45g | 36% | |
| Vitamin C | 14.6mg | 52% | |
| Iron | 0.4mg | 4% | |
| Calcium | 27.6mg | 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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