Ingredients:

1 c Finely chopped onion
2 Carrots, halved lengthwise and sliced
1 lg Rib celery — halved and sliced
1 ts Caraway seed
2 c Chopped green cabbage
2 c Water
1/4 ts Salt
1 tbs Brown sugar
16 oz Canned tomatoes — with juice
15 oz Canned white kidney beans, drained and rinsed
1 tbs Cider vinegar
1/4 c Chopped fresh parsley, optional

Methods:

Saute onion for 3 minutes in a large saucepan coated lightly with cooking spray. Add carrot and celery; saute 3 minutes. Add caraway and cook, stirring, 1 minute. Stir in cabbage, water, and sugar. Simmer, covered, 5 minutes. Stir in tomatoes with their juice, breaking them up. Simmer, covered, 20 minutes. Add beans and vinegar. Simmer, uncovered, 5 minutes until heated through. Stir in parsley. Serve hot with plain nonfat yogurt, if desired.