Quick n Slaw Soup

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* Exported from MasterCook *

 

Quick n' Slaw Soup

 

Recipe By :The Cooking Cardiologist, Richard Collins

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews The Cooking Cardiologist

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups TVP flakes or chunks

2 cups water -- heated to boiling

1 tablespoon Kitchen Bouquet

2 large potatoes -- peeled & cubed

2 cups sliced celery

2 large onions -- chopped

2 cups shredded cabbage

salt to taste

1 46 oz can V-8® vegetable juice

 

Place TVP in a large crockpot. Mix Kitchen Bouquet with hot water. Pour over

TVP and let sit for 10 minutes to rehydrate. Add remaining ingredients to

crockpot and cook on low for 8 hours or until vegetables are tender.

 

111 calories; 0.4g fat; 0mg cholesterol; 11.7g protein; 337mg sodium; 488

potassium

 

S(ISBN):

" 1-889462-05-5 "

Copyright:

" 1999 "

 

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Per Serving (excluding unknown items): 100 Calories; trace Fat (3.3% calories

from fat); 3g Protein; 23g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

838mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0