Directions:
- In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
- In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas.
- For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.2 Kcal (1696 kJ) | ||
| Calories from fat | 107.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.95g | 18% | |
|---|---|---|---|
| Cholesterol | 7.36mg | 2% | |
| Sodium | 1124.86mg | 47% | |
| Potassium | 758.46mg | 16% | |
| Total Carbs | 64.4g | 21% | |
| Sugars | 15.11g | 60% | |
| Dietary Fiber | 6.82g | 27% | |
| Protein | 11.06g | 22% | |
| Vitamin C | 20.3mg | 34% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 1.6mg | 9% | |
| Calcium | 228.4mg | 23% | |
| Amount Per 100 g | |||
| Calories | 102.45 Kcal (429 kJ) | ||
| Calories from fat | 27.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 18% | |
|---|---|---|---|
| Cholesterol | 1.86mg | 2% | |
| Sodium | 284.42mg | 47% | |
| Potassium | 191.78mg | 16% | |
| Total Carbs | 16.28g | 21% | |
| Sugars | 3.82g | 60% | |
| Dietary Fiber | 1.73g | 27% | |
| Protein | 2.8g | 22% | |
| Vitamin C | 5.1mg | 34% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 0.4mg | 9% | |
| Calcium | 57.7mg | 23% | |
* 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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