9 Servings
1 cup diced carrots
3 cups shredded cabbage
1 cup diced celery
1
cup chopped onions
6 ounces tomato paste
6 cups beef broth
1/4 teaspoon
freshly ground black pepper
1 pound peeled, diced potatoes
1 teaspoon thyme
1/3
cup finely chopped parsley
Combine all ingredients except parsley in a large stockpot. Bring to boil,
reduce heat and simmer
20 minutes, or until vegetables are tender. Remove 3 cups
of vegetables and broth and puree in a blender.
Return puree to pot, add parsley
and reheat. Serve hot.
Amount Per Serving
Calories 109 Calories from Fat 7
Percent Total Calories
From:
Fat 6% Protein 17% Carb. 77%
Nutrient Amount per Serving Value
Total Fat 1 g 1%
Saturated Fat 0 g 1%
Cholesterol 0 mg 0%
Sodium 562 mg 23%
Total Carbohydrate 21 g 7%
Dietary Fiber 1 g 5%
Sugars 0 g
Protein 5 g
Vitamin A 83% Vitamin C 51% Calcium 0% Iron 15%
