• 2 tsp. oil
• 1 onion, chopped
• 2 celery ribs, chopped
• 13 ounces beets, trimmed and chopped
• 1/4 lb. cabbage, shredded
• 3-3/4 cups vegetable stock
• 1 Tbs. vinegar
• 1 bay leaf
• 3 Tbs. water, approximately

Heat oil in heavy nonstick skillet over medium heat. Sauté onion and celery 4-5 minutes until softened. Add beets and cabbage. Stir in stock, vinegar, salt and pepper to taste, and bay leaf. Bring to a boil. Reduce heat to low, cover and simmer 1 hour. Cool slightly, remove bay leaf and purée in a blender or food processor. Return to the pan, adding water if too thick. Reheat and serve.

Per serving: calories 100, fat 3.2g, 26% calories from fat, cholesterol 0mg, protein 3.0g, carbohydrates 16.9g, fiber 3.7g, sugar 10.5g, sodium 356mg, diet points 2.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.9, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

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