I don't cook as much now that our daughters are on their own. But when I do, this is the recipe I reach for.—Helen Vail, Glenside, Pennsylvania
* 14 Servings
* Prep: 15 min. Cook: 20 min.
Ingredients
* 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
Directions
* In a soup kettle or Dutch oven, combine the broth, water, sweet potatoes, onion, garlic and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
* Return to a boil. Add the cabbage, pasta and peas; cook for 8-10 minutes or until the pasta and vegetables are tender. Yield: 14 servings (about 3-1/2 quarts).
Nutrition Facts: One 1-cup serving equals 127 calories, 1 g fat (0 saturated fat), 0 cholesterol, 67 mg sodium, 23 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
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