1 tablespoon of olive oil 1 onion, finely chopped 2 carrots, thinly sliced 1 rib celery, halved lengthwise and sliced 1 teaspoon of caraway seed 2 cups of chopped green cabbage 3 cups of vegetable broth 1 tablespoon of brown sugar one 16 ounce can of crushed tomatoes in juice one 15 ounce can of white beans, drained 1 tablespoon of vinegar 1/4 teaspoon of pepper
In a small soup pot, heat olive oil. Sauté onion until tender. Add carrots and celery. Sauté for5 minutes. Add caraway seed. Cook, stirring, for1 minute. Stir in cabbage, broth and brown sugar. Cover and simmer for 5 minutes. Stir in tomatoes. Simmer, covered, for 30 minutes. Add beans, vinegar and pepper. Simmer, uncovered, for 5 minutes. Serve hot. Serving Size: 8
Nellie Boyer, Sterling Heights, Mich.
Formatted by Dee(Lively50@aol.com)using NoteTab Light Recipe By: Home Cooking Oct. 98 pg. 41
WW Pointed & adapted by Mary[mnmpoms@ponyexpress.net]10/15/00
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