4 c. beef broth
1 c. water
1 med. size head cabbage (1 1/2 lbs.) coarsely chopped (8 c.)
1 1/2 c. sliced carrots
1 c. sliced onion
1/2 tsp. ground allspice
1 (19 oz.) can white kidney beans, rinsed & drained
1/2 c. chopped fresh dill or 2 tbsp. dried
For garnish: light sour cream, fresh dill

1. Bring broth, water, cabbage, carrots, onion and allspice to a boil in a large pot. Reduce heat, cover and simmer 12 minutes until vegetables are firm-tender.

2. Add beans and dill and simmer, uncovered, 5 minutes. Garnish with sour cream and dill.