Directions:
- In a Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Stir in kidney beans and cabbage; return to a boil. Reduce heat; cover and cook 12-15 minutes longer or until cabbage is tender. Yield: 8 servings (3-1/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.52 Kcal (643 kJ) | ||
| Calories from fat | 67.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.54g | 12% | |
|---|---|---|---|
| Cholesterol | 35.15mg | 12% | |
| Sodium | 309.48mg | 13% | |
| Potassium | 522.75mg | 11% | |
| Total Carbs | 9.59g | 3% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 12.98g | 26% | |
| Vitamin C | 33.9mg | 56% | |
| Iron | 1.4mg | 8% | |
| Calcium | 53.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 55.54 Kcal (233 kJ) | ||
| Calories from fat | 24.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.73g | 12% | |
|---|---|---|---|
| Cholesterol | 12.71mg | 12% | |
| Sodium | 111.96mg | 13% | |
| Potassium | 189.12mg | 11% | |
| Total Carbs | 3.47g | 3% | |
| Sugars | 1.84g | 20% | |
| Dietary Fiber | 1.01g | 11% | |
| Protein | 4.7g | 26% | |
| Vitamin C | 12.2mg | 56% | |
| Iron | 0.5mg | 8% | |
| Calcium | 19.3mg | 5% | |
* 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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