Hearty Italian-Style Soup

Submitted by Chris Fowler

One of the things I love about visiting my sister-in-law Carol Fowler is that we trade recipe’s back and forth. I have found some great recipe’s from meals shared at her table. This soup is from a recipe that I got from her around Thanksgiving 2011, and it is very good. My daughter Becca has commented on how good it tastes several time. I use it frequently to use up left overs (shushhh, don’t tell anyone!).

Prep time: 20 minutes.
Cook time: 25 minutes.
Ready in 45 minutes.
Servings: 6

Ingredients

2 – 14 1/2 oz cans beef broth (or 4 boullion cubes + 4 cups warm water)
2 cups shredded cabbage
1 – 14 1/2 oz can tomatoes, cut up
2 medium potatoes, cubed
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup fresh parsley, snipped
1 tsp dried Italian seasonings, crushed (or basil + oregano)
1/4 tsp garlic salt
1/4 tsp pepper
1 – 15oz can white kidney beans, drained
1 1/2 cups chopped cooked beef or chicken (8 oz) – (Carol uses roast beef lunch meat)

Directions

  1. In a large saucepan or Dutch oven combine everything but beans and meat. Bring to boil and reduce heat.
  2. Cover and simmer about 10 minutes, or until vegetables are tender.
  3. Stir in beans and meat.

Soup can be divided into 6 airtight containers/freezer containers, and stored up to 3 days in the refrigerator or 1 month in the freezer.

238 calories, 16 g protein, 26 g carbohydrate, 8 g fat, 33 mg cholesterol, 676 mg sodium (probably more with the boullion cubes), 926 mg potassium.

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