Ingredients: 1 tsp. olive oil 1/2 cup onion, diced 1 cup cabbage, chopped 6 cups chicken broth 1 cup ham, cut in 1/2-inch dices 1 cup parsnips, cut in 1/2-inch dices 1/2 cup sunshine rutabagas, cut in 1/2-inch cubes 1 15 oz. can mixed vegetables, drained
Directions: In a medium size heavy-bottomed pot, heat the oil over medium heat and sauté the onions until transparent. Add the cabbage and stir briefly, then add the broth and bring it to a boil. Add the ham, parsnips and rutabagas. Return the liquid to a boil. Reduce heat to a simmer and cook 15 minutes. Add the mixed vegetables, and simmer another 5 minutes. Serve very hot with crusty bread.
Nutrition score per serving (1/4 of recipe): Calories: 119 Fat: 1g Carbs: 19g Protein: 6g