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Swedish Bean and Bacon Soup*

Serves 6
Active: 15 min
Total: 45 min

6 strips bacon, cut up
1 cup chopped onion
7 cups chicken broth (from cubes)
2 cups sliced carrots
1 tsp dried marjoram
1/2 tsp ground allspice
1 small bay leaf
1 can each (15.5 oz each) small white, Great Northern, and navy beans
1 large potato, peeled and cut in 1/2-inch cubes
4 cups shredded cabbage
sour cream (optional)

Cook bacon in a 5-qt pot over medium heat 5 minutes or until crisp. Drain on paper towels. Pour off all but 1 Tbsp fat.

Saute onion in fat 4 minutes or until soft. Add broth plus 1 extra cup water, the carrots, bacon, marjoram, allspice and bay leaf. Bring to a boil, reduce heat, cover and simmer 10 minutes.

Add remaining ingredients and boil gently 10 minutes or until vegetables are tender. Discard bay leaf. Top servings with sour cream if desired.

Per serving:
336 cal, 20 g pro, 57 g car, 15 g fiber, 6 g fat (2 g sat fat), 7 mg chol, 1845 mg sod

Womans Day 02-17-04