Ingredients
- 1 rib celery (halved)
- 1 caraway seed
- 16 ounces tomatoes with juice (canned)
- 2 cups water
- 15 ounces kidney beans (canned white drained)
- 2 cups green cabbage (chopped)
- 1 cup onion (finely chopped)
- 1 tablespoon cider vinegar
- 1 tablespoon brown sugar
- 1/4 cup parsley (chopped fresh optional)
- 1/4 teaspoon salt
- 2 slices carrots
Saut=E9 onion for 3 minutes in a large saucepan coated lightly with cooking spray. Add carrot and celery; saut=E9 3 minutes. Add caraway and cook, stirring, 1 minute. Stir in cabbage, water, and sugar. Simmer, covered, 5 minutes. Stir in tomatoes with their juice, breaking them up. Simmer, covered, 20= minutes. Add beans and vinegar. Simmer, uncovered, 5 minutes until heated through. Stir in parsley. Serve hot with plain nonfat yogurt, if desired. Makes about 4 (1 1/2 cup) servings.
per serving: 157 Kcal 0.9g fat (0.1g sat fat) 5% CFF 630mg Na
