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Cabbage and Tomato Soup

This healthy vegetable soup uses canned tomatoes (which have more concentrated flavor) and low-fat milk for a touch of creaminess. Serve with whole wheat bread for a light lunch.


Serves 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. 1 tablespoon dried parsley. 1/2 teaspoon dried basil. 1/4 teaspoon celery salt. 1/8 teaspoon garlic salt. 3 cups 1% low-fat milk. 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..

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