Guest guest Posted October 2, 2001 Report Share Posted October 2, 2001 * Exported from MasterCook * Cabbage And Bean Soup Recipe By : The Cooking Cardiologist, by Richard Collins, page 75 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups vegetable broth 1 cup water 1 tablespoon dry minced onion 1 medium head cabbage -- chopped coarse 1 1/2 cups carrots -- sliced thin 1 large onion -- sliced and chopped 1 teaspoon allspice 31 5/8 ounces canned great northern beans 2 tablespoons dried dill weed fat-free sour cream Serving Size: 6 Bring broth, water, cabbage, carrots, dry minced onion, onions, and allspice to a boil in a large soup pot. Reduce heat, cover and simmer until vegetables are tender. Add beans and dill and simmer uncovered for 15 minutes. Garnish with sour cream, if desired. Store left-over soup in the refrigerator, even better the second day! Nutritional analysis: Calories 220, Fat 0.5, Cholesterol 3, Carbohydrate 45, Protein 12, Sodium 1392. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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