Okay, is everyone else having as weird of a winter (weather-wise) as we are here in Missouri? It’ll be in the 60s for three days, then a storm rolls in & we’re in the 30’s, then a few days later it’s back to 50’s & 60’s. It’s nuts.
Well, during one of those cold days, the hubs & I were craving some warm comfort food, and we had some produce that needed to be used up. So I called upon my backlog of “Recipes to Try” and found this delicious-looking soup.
Unfortunately, we didn’t have everything fresh onhand that the original recipe calls for, so we improvised a wee bit with some canned goods—however, the result was still fantastic.
This is an amazing dish—extremely healthy & low fat, but jam-packed with flavor. Hope you enjoy as much as we did!
Ingredients:
1 can peas, partially drained
1 can diced potatoes, drained
2 tbsp bacon grease (this is the only fat in the whole dish, so might as well make it jam-packed with flavor)
1/2 sweet onion, chopped
2 cloves garlic, chopped
2 stalks celery, chopped
4 oz mushrooms, sliced
4 cups low sodium chicken broth
salt & ground pepper
cajun seasoning
1/2 head cabbage, chopped into bite size pieces
Directions:
1. In a large skillet, heat the bacon grease over medium heat, then add the onions, celery, garlic, and mushrooms for about 10-15 minutes until the onions are translucent. Season to taste with salt, pepper, and cajun seasoning
2. In a blender (or a pot, if you have an immersion blender), combine the peas, potatoes, chicken broth, and the onion mixture.
Pulse until blended.
Combine the cabbage & the blended mixture.
Stir until combined, and cook over medium heat for 15-20 minutes or until the cabbage is wilted.
Serve sprinkled with shredded mozzarella & crumbled bacon, and a slice of toasted french bread.
NutriFacts: (Makes 6 servings)
Calories 127.3
Total Fat 3.4 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.3 g
Cholesterol 2.7 mg
Sodium 1,043.1 mg
Potassium 619.3 mg
Total Carbohydrate 19.4 g
Dietary Fiber 4.9 g
Sugars 2.5 g
Protein 6.5 g
Vitamin A 8.0 %
Vitamin B-12 0.1 %
Vitamin B-6 8.0 %
Vitamin C 54.7 %
Vitamin D 2.9 %
Vitamin E 1.8 %
Calcium 8.3 %
Copper 6.3 %
Folate 15.9 %
Iron 8.5 %
Magnesium 6.2 %
Manganese 17.4 %
Niacin 6.3 %
Pantothenic Acid 4.4 %
Phosphorus 7.4 %
Riboflavin 8.4 %
Selenium 4.6 %
Thiamin 8.5 %
Zinc 4.3 %
Shared on 33 Shades of Green's Tasty Tuesdays & The Sweet Spot's Mouth Watering Mondays.
This looks so yummy! I would love for you to visit my new food blog, The Sweet Spot, and link up your recipes to my Mouthwatering Monday Link Party!
ReplyDeleteThanks so much! Done & done! You have a lovely blog!
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