Directions:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, zucchini and mushrooms; cook and stir 8 minutes longer.
- Stir in the soup, tomatoes, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle each serving with 2 teaspoons cheese.
- Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months.
- To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle each serving with 2 teaspoons cheese. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.61 Kcal (840 kJ) | ||
| Calories from fat | 67.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.48g | 12% | |
|---|---|---|---|
| Cholesterol | 61.55mg | 21% | |
| Sodium | 478.17mg | 20% | |
| Potassium | 328.99mg | 7% | |
| Total Carbs | 8.38g | 3% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 22.73g | 45% | |
| Vitamin C | 18.9mg | 32% | |
| Iron | 37.3mg | 207% | |
| Calcium | 83.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 82.17 Kcal (344 kJ) | ||
| Calories from fat | 27.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 12% | |
|---|---|---|---|
| Cholesterol | 25.21mg | 21% | |
| Sodium | 195.85mg | 20% | |
| Potassium | 134.75mg | 7% | |
| Total Carbs | 3.43g | 3% | |
| Sugars | 0.97g | 10% | |
| Dietary Fiber | 0.74g | 7% | |
| Protein | 9.31g | 45% | |
| Vitamin C | 7.7mg | 32% | |
| Iron | 15.3mg | 207% | |
| Calcium | 34.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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