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Thursday, January 9, 2014


Cabbage and White Bean Soup
                                                                    1 T. olive oil

1 c. finely chopped onion
2 carrots, peeled and sliced
1 lg. celery stalk, sliced
1 tsp. caraway seeds
2 c. chopped green cabbage
3 c. chicken broth
1 T. light brown sugar
1 can (16 oz.) crushed tomatoes in juice
1 can (15 oz.) white beans, drained and rinsed
1 T. cider vinegar
¼ tsp. ground white pepper
¼ c. fresh parsley or chives, chopped

In medium soup pot, heat the olive oil and sauté the onion for 3 minutes.  Add the carrots and celery; sauté 3 minutes.  Add the caraway seeds; cook, stirring for 1 minute. 

Stir in the cabbage, chicken broth and brown sugar.  Simmer, covered, for 5 minutes.  Stir in the tomatoes with juice.  Simmer, covered, for 20 minutes.  Add the white beans, vinegar and white pepper.  Simmer, uncovered, for 5 minutes until heated through.  Stir in the parsley or chives, if desired.  Serves 4.

Nutrition Information:  per serving
Calories 173, Total fat 4 g, Saturated fat 0.5 g, Cholesterol 1 mg, Sodium 429  mg, Carbohydrate 27 g, Fiber 2.5 g, Sugar 8 g, Protein 10 g 

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