Source: dLife

A new twist on the classic minestrone soup, made with navy beans.

Servings

3 quart fat free unsalted beef broth
1 cup Potatoes, fresh, with skin, diced , peeled
0.5 cup fresh chopped onion
0.5 cup chopped carrots
0.25 cup fresh chopped celery , diced
0.25 cup chopped green bell peppers , diced
1 tbsp chopped parsley
1 cup canned unsalted diced tomatoes
4 fresh cabbage leaves , coarsely chopped (equal to1/2 cup)
2 cup Beans, navy, mature, cooked , or cooked great northern beans
0.5 tsp garlic powder
1 pinch salt , to taste
0.25 tsp black pepper
1.5 tsp italian seasoning
1 tsp oregano leaves
0.5 tsp dried basil
12 oz Beef, average of all cuts, lean, cooked, choice, 1/4" trim (1 1/2 cups, diced )
1 cup cold water , as necessary (optional)

1 Place the first 6 ingredients in a large soup kettle. Cover and let simmer for 15 minutes.
2 Add all the remaining ingredients to the soup except for the meat. Cover and let simmer for another 15 minutes.
3 Add meat to soup.
4 If necessary, add enough water to make 3 quarts soup, and then serve hot.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.