Beet & Cabbage Soup
From CRSWiki
By Jeanne Abramowich
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Ingredients & Amounts
- 4 lbs cooked, peeled and coasely chopped beets
- 4 chicken bouillon pkts (35% less salt)
- 1 head coasely chopped cabbage
- 3 cups chopped onions
- 3 jalapeno pepper, seeded and chopped
- 1 bunch organic dill weed
- 8 cups water
- pinch white pepper
- 2 T low fat plain yogurt
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Instructions & Comments
Strain beet juice into saucepan. Bring to a boil, add bouillon powder and water. Add cabbage, onions, peppers and dill and white pepper. Simmer until cooked. Add beets. in small batches, pulse in blender for a sec. ( Do not purée) Reheat, Serve with a dollop of yogurt.
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Nutrition Facts
| Per Recipe | |
|---|---|
| Calories (kcal) | 75 |
| Carbohydrates | 9.5 g |
| Protein | 5 g |
| Fat | 2.4 g |
| Fiber | 3 g |
