*This recipe is directly from Healthy Kitchen Cookbook from Liberty Medical. Get this cookbook for free*
This soup is just a potato soup dish with finely chopped cabbage to boost its fiber and vitamin C. This dish goes well with crackers and cheese or even bacon.
Total Time: 25 minutes
Yield: 2 servings
2 medium unpeeled yellow
potatoes, cut into ½-inch
pieces (about 10 ounces
½ cup canned reducedsodium
1 cup lowfat milk
2⁄3 cup finely chopped
1 slice applewoodor
bacon, cooked, drained
1 tablespoon finely
White ground pepper
Snipped fresh chives
1. Combine potatoes and broth in medium saucepan. Bring to boil; reduce heat. Cover and gently boil for 10 to 15 minutes or until very tender. Mash potatoes in broth using potato masher until smooth.
2. Stir in milk, cabbage, half of the crumbled bacon and the onion. (Set remaining bacon aside.) Cover and gently simmer for 3 to 5 minutes or until cabbage is tender. Season to taste with white pepper.
3. Spoon soup into bowls to serve. Garnish with reserved crumbled bacon, and, if desired, chives.
|Per Serving (1 cup):
calories: 210; 40 calories from fat
total fat: 4.5 g; saturated fat 2 g, trans fat 0 g
cholesterol: 15 mg; sodium: 340 mg
carbohydrates: 33 g; fiber: 4 g; sugars: 8 g
protein: 10 g; vitamins: vitamin A (6% DV), vitamin C
(60% DV); minerals: calcium (20% DV), iron (8% DV)
exchanges: 0.5 milk, 1.5 starch, 0.5 vegetable,