Directions:
- Blanch tomatoes by putting them in a pan with about half an inch of water in the bottom.
- Cook over medium heat until skins split.
- Place in a strainer and run under cold water, skin the tomatoes. and set aside.
- Chop all the vegetables into bite sized pieces.
- Sauté the onions, peppers, celery and carrots in your soup pot along with the spices (including the beef bouillon) until slightly soft.
- Add cabbage and continue stirring until the cabbage wilts down.
- Add mushrooms and zucchini, the blanched tomatoes, and the V8.
- Cook on low for about 45 minutes.
- If there is not enough liquid, you can either add more V8 or water if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.91 Kcal (414 kJ) | ||
| Calories from fat | 21.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 4% | |
|---|---|---|---|
| Sodium | 455.83mg | 19% | |
| Potassium | 675.54mg | 14% | |
| Total Carbs | 14.93g | 5% | |
| Sugars | 8.04g | 32% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 6.15g | 12% | |
| Vitamin C | 64.5mg | 108% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 55.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 24.38 Kcal (102 kJ) | ||
| Calories from fat | 5.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.58g | 4% | |
|---|---|---|---|
| Sodium | 112.35mg | 19% | |
| Potassium | 166.51mg | 14% | |
| Total Carbs | 3.68g | 5% | |
| Sugars | 1.98g | 32% | |
| Dietary Fiber | 1.03g | 17% | |
| Protein | 1.51g | 12% | |
| Vitamin C | 15.9mg | 108% | |
| Iron | 0.1mg | 2% | |
| Calcium | 13.7mg | 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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