Cabbage, Potato and Baked Bean Soup

Name: Cabbage, Potato and Baked Bean Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 liters shredded cabbage; 237 milliliters thinly sliced celery; 946 milliliters chicken broth; 1 teaspoons ground black pepper; 1 onion, chopped; 591 milliliters peeled and cubed potatoes; 425 grams pork and beans in tomato sauce; 2 teaspoons vegetable oil

Cabbage, Potato and Baked Bean Soup is a gluten free, dairy free, whole 30, and vegetarian recipe with 6 servings. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 2g of fat, and a total of 115 calories. 5 people found this recipe to be tasty and satisfying. It works well as a rather inexpensive soup for Autumn. If you have chicken broth, ground pepper, celery, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.