Directions:
- In a large kettle, cook the meat with salt and pepper until browned.
- In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley, water, and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender.
- In a small bowl, combine flour and milk. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.52 Kcal (563 kJ) | ||
| Calories from fat | 35.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 6% | |
|---|---|---|---|
| Cholesterol | 29.49mg | 10% | |
| Sodium | 401.42mg | 17% | |
| Potassium | 487.05mg | 10% | |
| Total Carbs | 15.7g | 5% | |
| Sugars | 6.62g | 26% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 9.59g | 19% | |
| Vitamin C | 23.8mg | 40% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.8mg | 4% | |
| Calcium | 91mg | 9% | |
| Amount Per 100 g | |||
| Calories | 39.29 Kcal (164 kJ) | ||
| Calories from fat | 10.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 6% | |
|---|---|---|---|
| Cholesterol | 8.61mg | 10% | |
| Sodium | 117.24mg | 17% | |
| Potassium | 142.25mg | 10% | |
| Total Carbs | 4.58g | 5% | |
| Sugars | 1.93g | 26% | |
| Dietary Fiber | 1.23g | 17% | |
| Protein | 2.8g | 19% | |
| Vitamin C | 6.9mg | 40% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 0.2mg | 4% | |
| Calcium | 26.6mg | 9% | |
* 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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