Serves 8
2 beets, peeled and diced
1 medium onion, chopped
2 medium potatoes, cut in ½-inch cubes
2 carrots, sliced or diced
3 celery stalks, sliced
2 cups finely shredded green cabbage
2 15-ounce cans Swanson’s Vegetable Broth
1 15-ounce can crushed tomatoes
4 cups water
1 teaspoon dill weed
½ teaspoon caraway seeds
¼ teaspoon black pepper
1 cup sauerkraut
Combine everything except the sauerkraut in a large pot and bring to a simmer. Cover and cook until the beets and potatoes are tender, about 20 minutes.
Stir in the sauerkraut and serve.
Per serving: 97 calories; 2 grams protein; 22 grams carbohydrate; 0 grams fat; 366 mg sodium; 0 mg cholesterol