Ingredients
The following ingredients have 4 Servings
- 2 teaspoons olive oil
- 2 medium onions, peeled and thinly sliced into half moons
- 2 cans (10-1/2 ounces each) condensed beef broth
- 2 broth cans of water
- 5 cups coarsely shredded green cabbage (1 small head)
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, cubed
- 1 stalk celery (with leaves), sliced
- 2 medium tomatoes, coarsely chopped
- 1 teaspoon salt and freshly ground pepper to taste
- Sour cream or Nonfat plain Greek yogurt, if desired
- Dill weed or parsley, if desired
Instruction
- Place the olive oil in a Dutch oven or soup pot over medium heat. Add the onions and cook, stirring occasionally, until tender.
- Add the beef broth, water, cabbage, carrots, potatoes and celery. Bring the mixture to a boil over medium-high heat and then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
- Stir in the tomatoes, salt and pepper, and simmer, uncovered, about 10 minutes.
- Top each serving with a dollop of low fat sour cream or plain Greek yogurt. Garnish with dill weed and/or parsley, if desired.
