Instructions: In 2-quart saucepan heat oil; add cabbage, onions, and garlic and saute over medium heat, stirring frequently, until cabbage is soft, about 10 minutes. Reduce heat to low and add remaining ingredients; cook until vegetables are tender, about 30 minutes. Remove and discard bay leaf and clove before serving.

Description: "This soup freezes well; for easy portion control, freeze in pre-measured servings"

NOTES : Using the nutritional values on MC the 123 points old program = 2 points.

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