All the flavors of a hearty Middle European dish—cabbage, dill, and beef—blend together in this slow-cooked soup. The soup will be ready after as little as 4 hours, but if you want to start this in the morning to be ready for an early dinner, you can leave the soup cooking for up to 8 hours.
2 cans (14 1/2 ounces each) no-salt-added stewed tomatoes
1 1/4 cups water
1 cup chicken broth
1 can (15½ ounces) cannellini beans, rinsed and drained
3 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon salt
2 teaspoons minced garlic
1 package (16 ounces ) coleslaw mixture
3/4 pound well-trimmed beef sirloin, cut for stir-fry
1 1/2 teaspoons dillweed
6 tablespoons reduced-fat sour cream
1. In a 4- or 6-quart electric slow cooker, combine the stewed tomatoes, water, broth, beans, lemon juice, sugar, salt, and garlic, stirring until well combined.
2. Stir in the coleslaw mixture, beef, and dillweed. Cover and cook on low for 4 to 6 hours, or until the cabbage and beef are tender.
3. Serve the soup topped with a dollop of sour cream. Makes 4 servings
PER SERVING 227 calories, 4.4g total fat (2g saturated), 40mg cholesterol, 7g dietary fiber, 27g carbohydrate, 19g protein, 754mg sodium
Good source of: beta carotene, folate, niacin, potassium, riboflavin, vitamin B12, vitamin B6, vitamin C, zinc
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.