In a large pot, add chicken broth, canned tomatoes, celery, onions, carrots, cabbage, garlic, black pepper, and bay leaves. Place on high heat and cover. When mixture comes to a boil, reduce heat to low and simmer for 30–40 minutes until vegetables are tender. Add green peas, cover and cook an additional 10 minutes. Add kasha, cover and cook an additional 5 minutes. Uncover and stir, checking to make sure adequate moisture is in pot. Add water, if necessary, to bring total volume of soup to 8 cups. Cover pot and cook an additional 5 minutes. Remove bay leaves and serve immediately.
Calories: 98 calories, Carbohydrates: 20 g, Protein: 4 g, Fat: <1 g, Saturated Fat: <1 g, Sodium: 106 mg, Fiber: 3 g
Exchanges per serving: 1 starch, 1 vegetable. Carbohydrate choices: 1 1/2.
asian cuisine broth carrot celery chicken-as-food cooking cuisine eating behaviors of humans european cuisine food and drink food and drink preparation food ingredients foods garlic onion prepared foods soup tomato vegan cuisine vegetable vegetables vegetarian cuisine western cuisine world cuisine
Sharon Palmer is a registered dietitian and freelance writer in Southern California.