Directions:
- Heat oil in a large Dutch oven over medium heat. Add leek, carrot, and celery; cook 8 minutes or until tender, stirring occasionally. Stir in broth and next 8 ingredients (broth through tomatoes); bring to a boil.
- Reduce heat; simmer 20 minutes or until vegetables are tender. Stir in cabbage; cover and cook 1 minute or until cabbage wilts. Stir in parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.52 Kcal (551 kJ) | ||
| Calories from fat | 14.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 3% | |
|---|---|---|---|
| Sodium | 379.96mg | 16% | |
| Potassium | 450.22mg | 10% | |
| Total Carbs | 16.39g | 5% | |
| Sugars | 3.84g | 15% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 13.37g | 27% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.4mg | 19% | |
| Calcium | 139mg | 14% | |
| Amount Per 100 g | |||
| Calories | 48.18 Kcal (202 kJ) | ||
| Calories from fat | 5.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.6g | 3% | |
|---|---|---|---|
| Sodium | 139.19mg | 16% | |
| Potassium | 164.94mg | 10% | |
| Total Carbs | 6g | 5% | |
| Sugars | 1.41g | 15% | |
| Dietary Fiber | 0.94g | 10% | |
| Protein | 4.9g | 27% | |
| Vitamin C | 4.6mg | 21% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 19% | |
| Calcium | 50.9mg | 14% | |
* 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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