4 c no salt added beef broth
1 head cabbaage (1.5 lb), coarsely chopped
1.5 cups sliced carrots
1 cup sliced onions
1/4 tsp ground allspice
1 (19 oz) can white kidney beans, rinsed and drained
1/2 cup chopped fresh dill or 2 tbsp dried dill weed
light sour cream and fresh dill (optional)
In large saucepan, bring broth, 1 cup water, cabbage, carrots, onion, and allspice to a boil. Reduce heat, cover, and simmer 12 minutes, or until vegetables are firm-tender.
Add beans and dill; simmer, uncovered, 5 minutes. Garnish with sour cream and dill. Makes 4 servings.
Per Serving:
Calories: 173
Fat: 2 grams
Bean and Cabbage Soup
Linear Mode
