Tuesday, November 24
Shadow

Tag: Vegetables

Cabbage & White Bean Soup

Cabbage & White Bean Soup

Cooking
Here's a truly hearty soup that will make you feel oh-so-satisfied in your tummy and your soul! The caraway seeds work wonderful Cabbage & White Bean Soup magic in this dish. Serves 4 (1 cup) 3 cups chopped cabbage1 (15-ounce) can tomato sauce2 cups water2 tablespoons SPLENDA® Granular1/2 teaspoon caraway seeds1 (15-ounce) can navy beans, rinsed and drained In a large saucepan, combine cabbage, tomato sauce, water, SPLENDA, and caraway seeds, Bring mixture to a boil. Stir in navy beans. Lower heat, cover, and simmer for 20 to 25 minutes or until cabbage is tender, stirring occasionally. Each serving equals:HE: 2 1/2 Vegetable • 3/4 Protein • 1/2 Starch • 1 Optional Calorie 132 Calories • O gm Fat • 7 gm Protein26 gm Carbohydrate • 773 mg Sodium81 mg Calcium • 6 gm F...
Sweet and Sour Veggie Soup

Sweet and Sour Veggie Soup

Cooking
Sweet and Sour Veggie Soup Think you know everything there is to know about vegetable soup?I bet you've never tasted one quite like this tasty combo.It's high in fiber, sweet, and tangy. Serves 4 (1\/4 cups) 1 (15-ounce) can diced tomatoes, undrained1/2 cups water1/4 cup apple cider vinegar1/4 cup SPLENDA Granular2 cups shredded cabbage1/2 cup chopped onion1 (8-ounce) can cut green beans, rinsed and drained2 teaspoons dried parsley flakes In a large saucepan, combine undrained tomatoes, water, vinegar, and SPLENDA. Stir in cabbage, onion, green beans, and parsley flakes. Bring mixture to a boil. Lower heat, cover, and simmer for 20 minutes or until cabbage is tender, stirring occasionally. Sweet and Sour Veggie Soup Each serving equals:HE: 21/4 Vegetable . 6 Optional Cal...
Vegetable Beet Borscht

Vegetable Beet Borscht

Cooking
Vegetable Beet BorschtJust about every scientific study recommends eating more vegetablesfor better health. Here's a definitely untraditional beet soup that just brims with all the best stuff! Serves 6 (full 1 1/2 cups)1 (14-0unce) can lower-sodium fat-free beef broth2 3/4 cups water1 cup reduced-sodium tomato juiceI cup sliced carrots1 cup diced raw potatoes2 cups shredded cabbage1/2 cup chopped onion1 (15-ounce) can navy beans, rinsed and drained1 (15-ounce) can diced beets, drained2 tablespoons SPLENDA" Granular1 teaspoon dried dill weed1/4 Cup no-fat sour cream In a large saucepan, combine beef broth, water, and tomato Juice. Add carrots, potatoes, cabbage, and onion. Mix well to combine. Stir in navy beans, beets, SPLENDA", and dill weed. Bring mixture to a boil. Lower heat, co...