DIRECTIONS:
In a large saucepan or Dutch oven combine broth, cabbage, undrained tomatoes,
potatoes, carrot, celery, onion, parsley, Italian seasoning, garlic salt,
and pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes
or till vegetables are tender. Stir in beans and beef or chicken.
Divide among 6 airtight containers or freezer containers. Store up to 3 days
in the refrigerator or 1 month in the freezer. For each serving, boil soup
from one container, covered, for 3 minutes before packing in a preheated
insulated vacuum bottle. (To preheat the vacuum bottle, fill the bottle
with hot water. Cover with the lid; let stand for 5 minutes. Pour out the
water and immediately fill with the hot soup.)
TIME:
Preparation Time: 20 min.
Cooking Time: 25 min.
NUTRITIONAL INFORMATION PER SERVING:
16g protein
26g carbohydrate
8g fat
33mg cholesterol
676mg sodium
926mg potassium
Low Fat Low Cholesterol
Sent E-mail to Bigen
BigBen
bigben@metrolink.net
Back to "The Chef's Corner"
Last updated by Bigben on 09/13/98
