Photo: K8
Estimated Nutrition (whole recipe, rough)
848
Calories
29g
Protein
2g
Fat
179g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Red Kidney Bean | 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 cups low-sodium vegetable broth
- 4 medium carrots, peeled and diced
- 3 stalks celery, diced
- 2 large all-purpose potatoes, peeled and diced (3 cups)
- 14.5-oz. can low-sodium diced tomatoes
- 1/2 medium head Savoy or green cabbage, cut into large dice (4 cups)
- 1/2 cup cooked or canned rinsed red kidney beans
- 1/2 cup cooked or canned rinsed cannellini (white kidney) beans
- 1/2 tsp. dried basil
- 1/4 tsp. salt
- =
Directions
1
In large pot, combine all ingredients. Mix well. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, about 30 minutes. Serve hot.
Recipe sourced from
fandom