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Quick Cabbage Soup


Thursday, January 01, 2004
Appetizers-Side Dish
13 servings, 1 cup each
Butter-flavored cooking spray
1 C. frozen diced onion
½ C. frozen diced green bell pepper
3 stalks celery, diced
1 T. minced garlic
2 boxes (32 oz. each) fat-free, reduced-sodium chicken broth
1 envelope (1 oz.) dehydrated onion soup mix
2 bay leaves
½ tsp. ground black pepper
1 can (14.5 oz.) diced tomatoes
1 bag (16 oz.) frozen mixed vegetables
1 bag (16 oz.) coleslaw blend (green cabbage, red cabbage and carrots)
Spray a Dutch oven with butter-flavored cooking spray. Sauté onion, green pepper and celery over medium-high heat until onion is clear. Add next 7 ingredients (garlic, broth, soup mix, bay leaves, pepper, tomatoes and frozen mixed vegetables). Bring to a boil. Reduce heat and simmer 20 minutes. Add cabbage, simmer 15 more minutes. Remove bay leaves before serving.
Nutrition Facts:
60 calories, 12g carbohydrate, 4g protein, 0.4g fat, 0.1g saturated fat, 0mg cholesterol, 3.4g dietary fiber, 709mg sodium
Original recipe by Janet Potts, RD, LD
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