Makes 8 servings (1 1/2 cups per serving)

Ingredients

• 1 tbsp canola oil 
• 1 cup finely chopped onion
• 1 cup diced carrots 
• 1 cup diced celery 
• 1½ cups thinly sliced cabbage
• 2 cloves minced garlic 
• 1 tsp salt 
• 1 tsp ground black pepper 
• 1 bay leaf 
• 1 can (156 mL) tomato paste
• 9 cups low sodium chicken or vegetable broth
• 1 cup diced yellow potato
• 1½ cups grated beets
• 1 tsp cider vinegar 
• ½ tsp granulated sugar 
• 2 tbsp fresh chopped dill 
• 1 can (540 mL) kidney beans, drained and rinsed 
• Plain Greek yogurt, for garnish

Preparation

1. Heat oil in a large pot over medium heat. 
2. Add onions, carrots and celery. Cook until slightly softened, about 5 minutes. 
3. Add cabbage and garlic and cook, stirring, for 5 minutes. 
4. Add salt, pepper, bay leaf, tomato paste, broth, potato and beets. 
5. Bring to a boil, then reduce heat to low and simmer for 10 minutes. 
6. Add vinegar, sugar, dill and beans and simmer until heated through, about 2 – 3 minutes. 
7. Add a dollop of Greek yogurt and a sprig of dill for garnish.
8. Serve and enjoy!

Nutritional analysis per serving: 141 calories, 2 g fat, 6 g protein, 26 g carbohydrate (20 g available carbohydrate), 6 g fibre, 257 mg sodium 

My Viva Plan® Servings: 1 grain, 1 protein, 1 vegetable

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