Directions:
- In a Dutch oven or soup kettle over medium heat, cook beef until no longer pink; drain. Add the next 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. Add cabbage, macaroni and parsley. Cook 20 minutes longer or until cabbage is tender. Yield: 10 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.33 Kcal (650 kJ) | ||
| Calories from fat | 54.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 9% | |
|---|---|---|---|
| Cholesterol | 28.12mg | 9% | |
| Sodium | 569.24mg | 24% | |
| Potassium | 395.13mg | 8% | |
| Total Carbs | 11.66g | 4% | |
| Sugars | 2.43g | 10% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 13.86g | 28% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 42.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 45 Kcal (188 kJ) | ||
| Calories from fat | 15.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 9% | |
|---|---|---|---|
| Cholesterol | 8.15mg | 9% | |
| Sodium | 164.91mg | 24% | |
| Potassium | 114.47mg | 8% | |
| Total Carbs | 3.38g | 4% | |
| Sugars | 0.7g | 10% | |
| Dietary Fiber | 0.59g | 8% | |
| Protein | 4.02g | 28% | |
| Vitamin C | 2.5mg | 14% | |
| Iron | 0.4mg | 7% | |
| Calcium | 12.4mg | 4% | |
* 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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