2 c. peeled potatoes, diced
1 c. carrots, diced
1 c. celery, diced
1 c. onion, chopped
3 c. cabbage, shredded
1 (6 oz.) can no-salt added tomato paste
1 tsp. thyme
1/4 tsp. black pepper, freshly ground
6 c. homemade or low-sodium beef broth
1/3 c. fresh parsley, finely chopped

Combine all ingredients except parsley in a large stock pot. Bring to a boil, reduce heat and simmer 20 minutes or until vegetables are tender. Remove 3 cups vegetables and broth and puree in blender or the work bowl of a food processor fitted with a metal blade. Return puree to pot, add parsley and reheat. Serve hot. Serves 9 (1 cup) per serving.

NOTE: You may substitute equal amounts of similar types of vegetables for variety: 1 cup green beans, 1 cup peas, etc.

NUTRIENT ANALYSIS: Calories - 77 Kcal; Protein - 4 grams; Carbohydrate - 15 grams; Total Fat - 1 gram; (Saturated - 0 grams; Poly Saturated - 0 grams; Mono saturated - 0 grams); Cholesterol - 0 grams; Sodium - 72 milligrams.