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Ingredients
US|METRIC
4 SERVINGS
- 1 onion (medium, peeled and diced)
- 1 stalk celery (diced)
- 2 carrots (peeled and diced)
- 1 bag frozen peas
- 1 bunch endive (Curly Leaved, torn or chopped or you can use turnip or mustard greens)
- 2 cups cabbage (chopped)
- 3 qt. stock (I've used both chicken and vegetable stock when making this recipe. Both work...so take your pick!)
- 2 cups diced tomatoes (peeled and seeds removed)
- 4 cups beans (I used 2 cups black bean, 1 cup pinto, and 1 navy bean)
- 2 Tbsp. minced garlic
- 1 tsp. canning salt (optional)
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Directions
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat |
Trans Fat |
Cholesterol20mg7% |
Sodium1700mg71% |
Potassium2000mg57% |
Protein28g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate56g19% |
Dietary Fiber12g48% |
Sugars25g |
Vitamin A200% |
Vitamin C110% |
Calcium20% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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