Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Green Beans | 1 cup (100g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 c water
- 1 tsp salt
- 1 md cabbage, shredded
- 3 c chopped celery
- 10 oz pkg frozen corn
- 1/4 tsp garlic powder
- 1 1/2 tsp dried basil
- 1 lb fresh green beans
- 2 c chopped carrots
- 10 oz pkg frozen peas
- =
Directions
Shred enough for the cabbage to make 6-8 cups. Stem green beans and cut them into 1-inch pieces. Combine all ingredients in a large kettle or Dutch oven. Fill sink with ice water. Cook vegetables to a full boil over medium heat. Remove from heat. Cook quickly by setting kettle in sink of ice water. Put vegetable mix into four 1-qts containers, leaving 1/2- inch space at top. Seal and label container garden vegetable mix. Freeze and use within 6 months.