Garlic Free, Gluten Free, Grain Free, Mushroom Free, Nightshade Free, Soy Free
chopped savoy or green cabbage
(white and light-green parts only)
unsalted cooked or canned kidney beans
(Mushroom Free if needed)
(choose your favorite kind)
whole caraway seeds
Dry sauté the cabbage and leeks in a large pot over medium-high heat, stirring frequently, for 3 minutes.
Add the kidney beans, broth, mustard, and caraway seeds and bring to a simmer.
Decrease the heat to low and cook until the liquid is almost gone, 8–10 minutes.
Per serving: calories: 297, protein: 17 g, carbohydrates: 53 g, fat: 1 g, calcium: 111 mg, sodium: 28 mg, dietary fiber 16 g