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Vegetable Beet Borscht
JoAnna M. Lund

Just about every scientific study recommends eating more vegetables for better health. Here's a definitely untraditional beet soup that just brims with all the best stuff!

Serves 6 (full 1 1/2 cups)

1 (14 ounce) can lower sodium fat-free beef broth
2 3/4 cups water
1 cup reduced-sodium tomato juice
1 cup sliced carrots
1 cup diced raw potatoes
2 cups shredded cabbage
1/2 cup chopped onion
1 (15-ounce) can navy beans, rinsed and drained
1 (15-ounce) can diced beets, drained
2 tablespoons SPLENDA Granular
1 teaspoon dried dill weed
1/4 cup no-fat sour cream

In a large saucepan, combine beef broth, water, and tomato juice. Add carrots, potatoes, cabbage, and onion. Mix well to combine. Stir in navy beans, beets, SPLENDA, and dill weed. Bring mixture to a boil. Lower heat, cover, and simmer for 30 minutes or until vegetables are tender, stirring occasionally. When serving, garnish each bowl with 1 tablespoon sour cream.

Each serving equals:
HE: 2 Vegetable, 3/4 Protein, 1/4 Bread, 10 Optional Calories
137 Calories, 1 gm Fat, 7 gm Protein, 25 gm Carbohydrate, 570 mg Sodium, 75 mg Calcium, 5 gm Fiber
DIABETIC EXCHANGES: 2 Vegetable, 1/2 Meat, 1/2 Starch

From Cooking Healthy with Splenda, p. 43

Carol @ Pinecroft

 current weight: 238.0 
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