My daughters love how comforting this soup is, and I love that it’s high in beta-carotene and other nutrients. It’s a win-win!
—HELEN VAIL GLENSIDE, PA
PREP: 15 MIN. • COOK: 20 MIN. • MAKES: 14 SERVINGS (ABOUT 3 1/2 QUARTS)
4 cans (14 1/2 ounces each) reduced-sodium beef or vegetable broth
3 cups water
2 medium sweet potatoes, peeled and cubed
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons Italian seasoning
6 cups shredded cabbage
1 package (7 ounces) small pasta shells
2 cups frozen peas
1. In a soup kettle, combine the broth, water, sweet potatoes, onion, garlic and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Return to a boil. Add the cabbage, pasta and peas; cook for 8-10 minutes or until the pasta and vegetables are tender.
PER SERVING 1 cup equals 127 cal., 1 g fat (0 sat. fat), 0 chol., 67 mg sodium, 23 g carb., 0 fiber, 6 g pro. Diabetic Exchange: 1 1/2 starch.