Recipe: Cabbage and Tomato Soup (WW Points=2)

Cabbage and Tomato Soup (WW Points=2)
Source: Margo Oliver's Most Treasured Recipe, food editor of Today Magazine
Servings: 6

2 tablespoons butter or margarine
2 cups cabbage -- coarsely chopped
2 cups water
1 teaspoon salt
2 tablespoons flour
1 cup canned tomatoes, drained (see Note 1)
1 tablespoon dried parsley
1/2 teaspoon dried basil -- leaves
1/4 teaspoon celery salt
1/8 teaspoon garlic salt
3 cups 1% low-fat milk (see Note 2)

Heat butter in large saucepan. Add cabbage and cook gently 3 minutes, stirring.

Add 2 cups water and salt; bring to a boil, turn down hat and simmer 5 minutes. Bring back to a boil.

Shake flour and 1/4 cup water together until blended in a small jar with a tight lid. Stir into boiling liquid gradually.

Add tomatoes and seasonings. Bring to boil, turn down heat and simmer gently 5 minutes, stirring often.

Stir in milk. Heat to scalding. DO NOT BOIL. Serve immediately.

Serves 6

* Note 1: Original recipe called for 2 medium tomatoes, peeled, seeded and coarsely chopped.
* Note 2: Original recipe called for 3 cups milk, we use 1% to cut down fat.

Per Serving (excluding unknown items):
111 Calories; 5g Fat (41.8% calories from fat); 5g Protein; 11g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 633mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Based on MasterCook Nutritional Values WW Points = 2