Bloat Buster

• 1 tsp. vegetable oil
• 1 c. chopped onions
• 1/2 c. chopped celery
• 2 tsp. minced garlic
• 2 c. cooked white beans (cooked without salt)
• 1 c. finely diced butternut squash
• 1 c. chopped carrots
• 1 (13 3/4 or 14 1/2 oz.) can chicken broth
• 1 c. water
• 1 (2-inch) strip lemon peel
• 1/4 tsp. thyme
• 4 c. shredded cabbage
• 1 c. (14 or 16 oz.) whole reduced-sodium tomatoes
• 1 tsp. lemon juice
• 1/2 c. julienned basil
• 1 tsp. grated lemon peel

1. Heat oil in saucepan over medium heat.
2. Add onions and celery; cover and cook, stirring until tender, 5 minutes.
3. Stir in garlic; cook 30 seconds.
4. Add beans, squash, carrots, chicken broth, water, lemon peel, pepper and thyme.
5. Bring to a boil; reduce heat and boil gently, uncovered, until vegetables are tender, 20 minutes.

vegetable oil, onions, celery, garlic, white beans, butternut squash, carrots, chicken broth, water, lemon peel, thyme, cabbage, tomatoes, lemon juice, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=895082 (may not work)