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Hearty Italian Style Soup

per serving


2 - 14-1/2oz cans beef broth
2 cups shredded cabbage
1 - 14-1/2oz can low-sodium tomatoes, undrained and cut up
2 medium potatoes (unpeeled, if desired), cubed
1/2 cup chopped carrot
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup snipped fresh parsley
1 tsp. dried Italian seasoning, crushed
1/4 tsp. garlic salt
1/4 tsp. pepper
1 - 15 or 19oz can white kidney beans, rinsed and drained
1-1/2 cups chopped cooked beef or chicken (about 8 ounces)


In a large saucepan or Dutch oven combine beef broth, cabbage, undrained tomatoes, potatoes, carrot, onion, parsley, Italian seasoning, garlic salt, and pepper. Bring to boiling; reduce heat.Simmer,covered, about 20 minutes or until vegetables are tender.

Stir in the beans and beef or chicken. Cook and stir for 2 to 3 minutes or until heated through.(If desired, divide hot soup among 6 airtight containers. Store up to 3 days in the refrigerator.)

Yield: 6 serving
3 POINTS per serving