2 tsp. vegetable oil
4 c. shredded green cabbage
1 c. sliced onions
1 garlic clove, minced
3 c. water
6 oz. peeled potato, sliced
1/2 c. each sliced carrot and tomato puree
4 pkgs. instant beef broth and seasoning mix
1 each bay leaf and whole clove

In 2 quart saucepan heat oil, add cabbage, onions and garlic and saute over medium heat, stirring frequently until cabbage is soft, about 10 minutes. Reduce heat to low and add remaining ingredients; cook until vegetables are tender, about 30 minutes. Remove and discard bay leaf and clove before serving. Makes 4 servings. This soup freezes well. For easy portion control, freeze in pre measured servings. 119 calories per serving.