Country French Vegetable Soupappetizer, low fat, soups & stews, vegan, vegetarian 2 teaspoons olive oil 2 cups green cabbage; chopped 1 cup onion; chopped 1 cup sliced carrot; 1/2 inch thick 1 cup sliced celery 1 cup red potatoes; diced 1 teaspoon caraway seed 1 cup water 4 cups fresh vegetable broth -- or 29 ounces canned vegetable br 1 cup canned chickpeas; drained --garbanzo beans 2 tablespoons minced fresh parsley 2 teaspoons fresh dill; chopped -- or 1/2 teaspoon dried dill 1/2 teaspoon pepper 1. Heat oil in a Dutch oven over medium-high heat until hot. Add cabbage and next 5 ingredients (cabbage through caraway seeds); saute 2 minutes. Add water and broth; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add chickpeas, parsley, dill, and pepper; cook until thoroughly heated. Yield: 4 servings (serving size: 1 3/4 cups). Calories 184 (20% from fat); fat 4.1g (sat 0.7g, mono 2.3g, poly 0.8g); protein 5.7g; carbohydrate 33.1g; fiber 7.6g; cholesterol 0mg; iron 1.8mg; sodium 425mg; calcium 77mg. From aml@skypoint.com |
