4 cans ( 14-1/2 ounces each ) low-sodium beef broth
3 cups water
2 medium sweet potatoes, peeled and cubed
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons Italian seasoning
6 cups shredded cabbage
1 package ( 7 ounces ) small pasta shells
2 cups frozen peas
In soup kettle or Dutch oven, combine the first 6 ingredients;
bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Return to a boil. Add the cabbage, pasta and peas; cook for
8-10 minutes or until the pasta and vegetables are tender.
A good soup, that is lighter on calories, fat and sodium.
_______________________________________
Source: Nancy Carol Elder
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