Photo: Cala
Estimated Nutrition (whole recipe, rough)
123
Calories
6g
Protein
1g
Fat
26g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Vegetable Juice | not in our table | 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
- 1 very large pot, this makes a lot of soup
- 1 small head cabbage
- 1 bunch celery, chopped
- 3 cloves garlic, minced
- 3 yellow onions, chopped
- 1 package Lipton onion soup mix (very important)
- 2 large cans V-8 vegetable juice
- 2 cans water
- Salt and pepper to taste
- Bottled hot sauce to taste
Directions
1
Cook cabbage, celery, garlic, and onions in a large soup pot on low for 30 minutes, stirring occasionally.
2
Add dry soup mix, juice, and water.
3
Cover and cook about 2 hours.
4
Season to taste with salt, pepper, and hot sauce.
5
Category:Jordanian Recipes
6
Category:Jordanian Soups
Recipe sourced from
fandom