Cabbage Soup With Rice And Dill Recipe
Servings: 1
Ingredients
- 1 med head green cabbage, shredded (about 11/2 pounds)
- 1/2 c. converted white rice
- 6 x carrots, peeled and sliced
- 29 ounce canned chicken broth
- 1 c. water
- 15 ounce canned tomato sauce
- 1 Tbsp. plus 1 tsp. dry dill weed
- 1/2 tsp seasoned salt
- 1/4 tsp freshly grnd pepper, up to 1/2
- 70 1/2 ounce canned diced peeled tomatoes
Directions
- A flavorful soup which's hearty and filling. If you have any leftover cooked chicken, turkey, or possibly ham, stir it in near the end of the cooking time for a meal-in-a-dish soup.
- MAKES 7 TO 8 SERVINGS
- 1. In a 4-qt electric slow cooker, mix together the cabbage, rice, carrots, broth, water, tomato sauce, 1 Tbsp. of the dill weed, the seasoned salt, and pepper.
- 2. Cover and cook on the low heat setting 7 to 8 hrs, or possibly till the cabbage and rice are tender.
- 3. Stir in the tomatoes with their liquid and the remaining 1 tsp. dill weed. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3828g | |
| Calories 648 | |
| Calories from Fat 44 | 7% |
| Total Fat 5.18g | 6% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7793mg | 325% |
| Potassium 7029mg | 201% |
| Total Carbs 140.67g | 38% |
| Dietary Fiber 39.8g | 133% |
| Sugars 81.47g | 54% |
| Protein 33.49g | 54% |
