Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
637
Calories
27g
Protein
21g
Fat
92g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chinese Cabbage | 1 cup shredded (89g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tablespoons butter
- 1 large yellow onion, chopped
- 2 bunches leeks, chopped
- 1 clove elephant garlic, chopped
- 4 stalks celery, chopped
- 3 large carrots, chopped
- 1 1/2 quarts vegetable broth
- 1 (29 ounce) can tomato sauce
- 1 (15 ounce) can black beans
- 1/2 head Chinese cabbage, cored and shredded
- 4 large potatoes
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon celery salt
- 1 dash ground cayenne pepper
- 2 bay leaves
- grated Parmesan cheese to taste
- =
Directions
1
1 - add onions, leeks , and garlic to pot coated with butter.
2
2 - add in carrots , celery, tomato sauce, black beans, cabbage, and potatos.
3
3 - Bring to a boil then allow to simmer for approx 1/2 hour.
Recipe sourced from
fandom