420
calories
16
ingredients
7
servings
130
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Related categories: SoupsSauteeingSesame-freeSeafood-freePeanut-freeTree-nut-free+ See all
Ingredients
1 tbsp olive oil plus a little more if needed to saute vegetables
1/2 cup canadian bacon very finely diced, or use a smaller amount of diced pancetta or bacon
2 cups cabbage coarsely diced, savoy cabbage is best, but regular green cabbage will work
1 cup diced yellow onion finely
1 cup carrots sliced, use small carrots, or cut slices in half
1/4 cup diced celery finely
1 tsp minced garlic
8 cups chicken stock plus a little more if needed, I used homemade chicken stock, but you can use canned chicken broth
1 cup water
14 1/2 ozs tomatoes with juice petite diced
1/2 cup pearl barley rinsed, thanks to Karina for the suggestion to use quinoa for gluten-free version
1 sprig fresh rosemary probably optional, but adds a lot of flavor
1 piece parmesan cheese rind, probably optional, but adds a lot of flavor
15 ozs red kidney beans rinsed
salt and pepper to taste
grated parmesan cheese freshly, for serving
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Recipe Instructions
Read the instructions at Kalyn's KitchenNutrition Facts
420
calories
7
g fat
9
g sugar
Amount Per Serving (recipe is 7 servings)
Calories 420
Calories From Fat 60
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat g
Cholesterol 15mg
5%
Sodium 820mg
34%
Potassium 1420mg
41%
Total Carbohydrates 65g
22%
Dietary Fiber 13g
52%
Sugars 9g
Protein 28g
56%
Vitamin A
60%
Vitamin C
35%
Calcium
15%
Iron
30%
Weight Watchers Points
PointsPlus: 10SmartPoints: 11
