Recipe Details
Ingredients
-
2cupschopped baby carrots
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2baking potatoes, cut into cubes
-
1smallsweet onion, chopped
-
2stalkscelery, chopped
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1(14 ounce) cangreat Northern beans, rinsed and drained
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½small headcabbage, chopped
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1(14 ounce) candiced tomatoes
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2cupscut fresh green beans (1/2 inch pieces)
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1(32 ounce) cartonchicken broth
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2(14 ounce) cansvegetable stock
-
2cupswater
-
1 ½teaspoonsdried basil
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1pinchrubbed sage
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1pinchdried thyme leaves
-
salt to taste
Cooking Directions
-
Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories166 | |
| % Daily Value * | |
| Total Fat 1g |
1% |
| Saturated Fat 0g |
1% |
| Cholesterol 3mg |
1% |
| Sodium 867mg |
38% |
| Total Carbohydrate 33g |
12% |
| Dietary Fiber 8g |
28% |
| Total Sugars 8g |
|
| Protein 8g |
15% |
| Vitamin C 38mg |
42% |
| Calcium 113mg |
9% |
| Iron 4mg |
20% |
| Potassium 718mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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