Photo: Cala
Estimated Nutrition (whole recipe, rough)
229
Calories
12g
Protein
1g
Fat
47g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 1.5 L (6 cups) no salt added vegetable broth
- 1 L (4 cups) chopped cabbage
- 750 mL (3 cups) carrots, diced
- 1 can (540 mL/19 oz) no salt added white kidney beans, drained and rinsed
- 1 can (796 mL/28 oz) no salt added diced tomatoes or diced tomatoes in puree
- 2 mL (½ tsp) garlic powder
Directions
1
In a large pot, bring vegetable broth to a boil.
2
Reduce heat to medium. Add chopped cabbage and diced carrots. Cover and simmer until vegetables are tender, about 35 minutes.
3
Stir in beans, tomatoes and garlic powder. Add pepper to taste. Cover and cook 5 minutes longer.
4
Serve in bowls.
By Health Canada ·
Recipe sourced from
food_guide_canada