no-tofu: vt bean cabbage soup

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* Exported from MasterCook *

 

Vermont White Bean and Cabbage Soup

 

Recipe By :Sharon Sassaman Claessens

Serving Size : 4 Preparation Time :0:00

Categories : Chowders & Soups New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

1 large onion -- chopped

1 large garlic clove -- minced

1/2 teaspoon ground cumin

1 cup defatted low-sodium vegetable broth

2/3 cup tomato or v-8 vegetable juice

2 cups chopped cabbage

1 2/3 cups cooked white beans

or 15-oz. canned beans; drained

 

Heat the oil in a large, nonstick saucepan over medium-high heat. Add the onion

and cook, stirring often, until the onion is translucent, about 3 to 4 minutes.

Add the garlic and cumin and cook, stirring, 1 minute.

 

Add broth, juice, cabbage and beans and return to a boil. Reduce heat, cover and

simmer 15 to 20 minutes, or until the cabbage is tender.

 

Makes 4 servings.

 

TIP - Be it ever so humble, cabbage seems to be one of the most potent

cancer-fighting foods. Cabbage (and other members of the Brassica genus, such as

Brussels sprouts and broccoli) contains indoles, which seem to ward off cancer.

In addition to the soup above, red or white cabbage can be shredded and added to

nearly any cooked soup or to salads.

 

Source:

" No-Tofu Vegetarian Cookbook (1997 Claessens) "

S(Archive):

" MC (kitpath) on 04-30-2003 "

Copyright:

" 1997 ISBN: 155788269X "

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Per Serving (excluding unknown items): 157 Calories; 3g Fat (16.3% calories from

fat); 8g Protein; 26g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 409mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : Canned beans make this quick and substantial soup easy to prepare.

 

Nutr. Assoc. : 0 0 0 0 0 1503 0 0 0