Source: dLife

Simmered cabbage, onions, potatoes, and beets in a flavorful broth

Servings

2 medium onions , sliced
1 tbsp margarine
7 cup low sodium vegetable broth
16 oz whole canned unsalted tomatoes , undrained and coarsley chopped
6 cup fresh red cabbage, chopped
4 fresh whole beets , peeled and cubed
1 tbsp cider vinegar
2 fresh carrots , sliced
1 Turnips, fresh, medium , cubed
1 large russet potatoes , peeled and cubed
1 pinch salt
1 pinch black pepper
8 tbsp fat free sour cream
1 pinch chopped parsley (as garnish)

1 In a Dutch oven or large pot, combine onions and margarine and cook 5 minutes or until onions are soft. Mix in vegetable broth, tomatoes, cabbage, beets, and vinegar. Bring to boil.
2 Lower heat and simmer for 30 minutes. Mix in carrots, turnips, and potatoes. Cook 15 minutes or until vegetables are tender. Sprinkle with salt and pepper.
3 When ready to serve, top soup with sour cream and parsley.