| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Dairy | Dutch | Beans/legum, Bobbie – no, Cabbage, Onions, Soups | 6 | Servings |
INGREDIENTS
| 6 | c | Packaged shredded cabbage |
| with carrot coleslaw | ||
| mix | ||
| 1 | c | Vegetable or beef broth |
| 15 | oz | Can great northern beans |
| rinsed/drained | ||
| 1 | Tomatoes, 14 1/2 oz. cut | |
| up | ||
| 1 | Sliced beets, 14 1/2 oz. | |
| 1 | Tomato sauce, 8 oz. | |
| 1 | Onion, sliced and separated | |
| into rings | ||
| 1/4 | c | Sugar |
| 2 | T | Vinegar |
| 1/4 | t | Pepper |
| 1/4 | t | Dillweed, optional |
| 6 | T | Light dairy sour cream |
| optional | ||
| 6 | Sprigs fresh dill, optional |
INSTRUCTIONS
This chill-banishing soup took the grandmothers of Russia hours to prepare. Ours is ready almost asfast as you can set the table, thanks to canned broth and veggies and coleslaw mix. In a 4-quart Dutch oven combine cabbage with carrot, vegetable or beef broth, beans, undrained tomatoes, undrained beets, tomato sauce, onion, sugar, vinegar, pepper, and dillweed, if desired. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Serve in soup bowls. Garnish with sour cream and dill, if desired. Makes 6 main-dish servings. Nutrition facts per serving. 195 cal., 2 g total fat (1 g sat. fat), 2 mg chol., 758 mg sodium, 41 g carbo., 6 g fiber, and 9 g pro. Daily Value: 36% vit. A, 95 % vit. C, I I% calcium, and 19% iron. Recipe from old Magazine article. Recipe by: Scanned from Old Magazine article Posted to MC-Recipe Digest V1 #1005 by Roberta Banghart <bobbi744@sojourn.com> on Jan 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 200
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 13.8mg
Sodium: 428.6mg
Potassium: 693.8mg
Carbohydrates: 37.1g
Fiber: 7.4g
Sugar: 15.1g
Protein: 9.2g