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Rating: 4.0/5 (47 votes cast)

Meal Type: Dinner, Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Irish
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 463
% Daily Value**
Total Fat 37g
Saturated Fat 13g
Unsaturated Fat 4g
Cholesterol 133mg
Sodium 78mg
Total Carbohydrate 12g
Dietary Fiber 4g
Sugars 7g
Protein 20g
Vitamin A  61%Vitamin C  81%
Calcium  7%Iron  11%
Potassium  18%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cabbage & Beet Soup

Recipe Tags: Soup Recipes

Date Added: June 11, 2009
This is a delicious soup that can be enjoyed year-round. It takes some time to make, but has a soul-food taste and is great to dip some bread into.


1 Cabbage Medium sliced or wedge
3 Cloves Of Garlic minced
1 Beet large
3 Carrots
1 Onion Large
2 Celery stalks cut in 3rds
3 lb Meat Bones
2 Lemons to taste
28 oz Tomatoes can do not drain
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1. Put meat and bones in a 8 or 12 qt stock pot.

2. Put in cans of tomato, cover with water and bring to a boil.

3. In the meantime, get your veggies ready. Slice beets and carrots, others go in whole.

4. When stock boils, skim off top. Put in beets, carrots, garlic, and other veggies.

5. Turn heat down to a simmer and keep lid on askew.

6. After about an hour, put in garlic and sugar.

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Dietary Notes:
This recipe is very low-sodium with 78mg per serving

This recipe is high in Vitamin A with 61% of your daily recommended intake per serving. This recipe is high in Vitamin C with 81% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Beet, Tomato, Cabbage, Garlic, Celery, Onion, Citric Acid allergies.
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