Soups, Stews and Chowders - Cabbage and Bean Soup




View Full Version : Cabbage and Bean Soup


Karen S
12-01-1999, 08:00 AM
* Exported from MasterCook *

Cabbage And Bean Soup

Recipe By : Weight Watchers Versatile Vegetarian
Serving Size : 4 Preparation Time :0:00
Categories : Beans And Legumes Vegetables
Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil plus
1 teaspoon olive oil
2 celery stalks -- thinly sliced
1 1/2 onions -- thinly sliced
3 garlic cloves -- minced
3 cups Vegetable Broth
2 cups coarsely chopped green cabbage
15 ounces canned pinto or navy beans -- rinsed and drained
or great Northern beans
14 ounces canned diced plum tomatoes -- (no salt added)
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
Freshly ground black pepper -- to taste

Makes 4 servings

If you prefer, substitute water or a combination of broth and water for the vegetable broth.

1. In a medium saucepan, heat the oil. Add the celery, onions and garlic; cook, stirring as needed, until softened, about 5 minutes.

2. Stir in the broth, cabbage, beans, tomatoes, thyme and salt; bring to a boil. Reduce the heat and simmer, stirring as needed, 45 minutes. Serve, sprinkled with the cheese and pepper.

SERVING PROVIDES: 1 Fruit/Vegetable, 2 Protein/Milks, 1 Fat.

PER SERVING: 209 Calories, 7 g Total Fat, 2 g Saturated Fat, 4 mg Cholesterol, 696 mg Sodium, 30 g Total Carbohydrate, 7 g Dietary Fiber, 9 g Protein, 169 mg Calcium . 3 POINTS

Converted by MC_Buster.

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