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3
POINTS
per
serving
Ingredients:
2
- 14-1/2oz cans beef broth
2
cups shredded cabbage
1
- 14-1/2oz can low-sodium tomatoes, undrained
and cut up
2
medium potatoes (unpeeled, if desired), cubed
1/2
cup chopped carrot
1/2
cup sliced celery
1/2
cup chopped onion
1/4
cup snipped fresh parsley
1
tsp. dried Italian seasoning, crushed
1/4
tsp. garlic salt
1/4
tsp. pepper
1
- 15 or 19oz can white kidney beans, rinsed and
drained
1-1/2
cups chopped cooked beef or chicken (about 8 ounces)
Instructions:
In
a large saucepan or Dutch oven combine beef broth,
cabbage, undrained tomatoes, potatoes, carrot,
onion, parsley, Italian seasoning, garlic salt,
and pepper. Bring to boiling; reduce heat.Simmer,covered,
about 20 minutes or until vegetables are tender.
Stir in the beans and beef or chicken. Cook and
stir for 2 to 3 minutes or until heated through.(If
desired, divide hot soup among 6 airtight containers.
Store up to 3 days in the refrigerator.)
Yield:
6 serving
3 POINTS per serving
Nutrition
information:
Per
serving: 203 calories, 4g total fat (1g saturated
fat), 34mg cholesterol, 711mg sodium, 28g carbohydrate,
6g fiber, 19g protein.
Source:
Submitted By CATGIRL
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