Cabbage and Pepperoni Soup
Quickie I threw together to use some leftover pepperoni.
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 11
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 quart water
- 1 onion diced
- 2 tbs olive oil
- 2 teaspoons caraway seeds
- 2 tbs ketchup
- 1 quart beef broth
- 8 oz pepperoni diced
- 1/2 head cabbage shedded and chopped
- 3 medium carrots diced
- 1 large turnip peeled and diced
- 28 oz can cannellini beans drained
- Carbohydrate 17.2891487366841 g
- Cholesterol 21.6487267309091 mg
- Fat 9.90757783152585 g
- Fiber 5.34213274808997 g
- Protein 10.0683266316635 g
- Saturated Fat 3.22452390291239 g
- Serving Size 1 1 Serving (311g)
- Sodium 697.477662853618 mg
- Sugar 11.9470159885942 g
- Trans Fat 1.81822044161988 g
- Calories 189 calories
Sautee onions and pepperoni in olive oil. Add cabbage and cook until cabbage is slightly wilted. Add carrots, turnips, broth,water, ketchup, and caraway seeds and bring to a boil. Reduce heat to simmer and cook until carrots and turnips are tender. Add beans and cook a bit longer until beans are heated through. Taste for salt.
