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Cabbage and Red Bean Soup
Marianne Severson, West Allisa

2 quarts fat-free, reduced-sodium chicken broth
1 medium head cabbage, cut into 1/2-inch cubes
1 medium onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
1 Tbsp. garlic, chopped
14 oz. can chopped tomatoes
15 oz. can kidney beans, rinsed and drained
1/2 cup fresh parsley, chopped
1 Tbsp. fresh basil, chopped
1/4 tsp. salt
Pepper to taste

 

Bring the chicken broth to a boil in a large pot. Add the cabbage, onion, celery, pepper, garlic, and tomatoes. Reduce heat to low and simmer for 20 minutes. Add the kidney beans, parsley, basil, salt, and pepper. Simmer for 20 minutes longer. Makes 6 servings.

 


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