Cabbage Soup - Tasty 365 Crockpot Soup

Easy to make and satisfying to eat.

6 entrée servings
4 cups vegetable broth
1 small head cabbage, thinly sliced
2 large onions, thinly sliced
2 carrots, sliced
1 large potato, peeled, sliced
1 bay leaf
1⁄2 teaspoon each: dried dill weed, rosemary leaves
1 cup reduced-fat sour cream
2 tablespoons cornstarch
Salt and pepper, to taste

Per Serving:
Calories: 146 % calories from fat: 20 Protein (g): 8.4 Carbohydrate (g): 24.2 Fat (g): 3.7 Saturated fat (g): 2.2 Cholesterol (mg): 11.2 Sodium (mg): 436

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.5 Meat: 0.0 Fat: 1.0

1. Combine all ingredients, except sour cream, cornstarch, salt, and pepper, in 6-quart crockpot; cover and cook on low 6 to 8 hours. Discard bay leaf; stir in combined sour cream and cornstarch, stirring until thickened, 2 to 3 minutes. Season to taste with salt and pepper.

Variation
Cabbage and White Bean Soup—Make recipe as above, adding 1 can (15 ounces) rinsed drained Great Northern beans and 1 can (14 1/2 ounces) undrained diced tomatoes. Reduce vegetable broth to 3 cups and omit sour cream and cornstarch.