Directions:
- Bring beef and onion to a boil in a large Dutch oven. Turn down to medium low and cook for three hours, checking to add water if needed (enough to cover the meat).
- Take out beef and allow to cool. Bring the stock up to a boil again, and add bouillon to taste. Add veggies and tomatoes/tomato soup. Return beef to soup and add cabbage. Once at a steady boil, turn down to low and cook an additional 3 hours.
- 30 minutes before serving, add pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2468.86 Kcal (10337 kJ) | ||
| Calories from fat | 1950.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 216.69g | 333% | |
|---|---|---|---|
| Cholesterol | 548.69mg | 183% | |
| Sodium | 399.48mg | 17% | |
| Potassium | 1627.96mg | 35% | |
| Total Carbs | 16.51g | 6% | |
| Sugars | 1.67g | 7% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 116.91g | 234% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 14.6mg | 81% | |
| Calcium | 79mg | 8% | |
| Amount Per 100 g | |||
| Calories | 318.22 Kcal (1332 kJ) | ||
| Calories from fat | 251.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.93g | 333% | |
|---|---|---|---|
| Cholesterol | 70.72mg | 183% | |
| Sodium | 51.49mg | 17% | |
| Potassium | 209.83mg | 35% | |
| Total Carbs | 2.13g | 6% | |
| Sugars | 0.22g | 7% | |
| Dietary Fiber | 0.18g | 6% | |
| Protein | 15.07g | 234% | |
| Vitamin C | 1.3mg | 17% | |
| Iron | 1.9mg | 81% | |
| Calcium | 10.2mg | 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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