Bean and Cabbage Soup

Source:  Angela Lowry

4 cups beef broth

1 cups water

1 medium head of cabbage coarsely chopped (8 c.)

1 1/2 cup sliced carrots

1 cup sliced onion

1/2 tsp ground allspice

1 19 oz. can white kidney beans, rinsed and drained

2 Tbsp dried dill

Gluten free and dairy free sour cream and fresh dill for garnish

Bring broth, water, cabbage, carrots, onion and allspice to boil in large pot. Reduce heat and simmer, covered, 12 minutes or until vegetables are firm tender. Add beans and dill and simmer, uncovered, 5 minutes. Garnish with sour cream and fresh dill. You may wish to cook stew meat to obtain the beef broth and add the meat to soup or you may wish to use bouillon to make the broth and add browned and seasoned lean ground beef.