2 C. reduced-sodium, fat-free chicken broth

1 head green cabbage, cored and coarsely chopped

3 carrots, sliced

1 large onion, chopped

2 ribs celery, sliced

1 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. ground black pepper

3 T. trans-free margarine

1/3 C. all-purpose flour

4 C. 1% milk

 

In a large saucepan or Dutch oven, combine the broth, cabbage, carrots, onion, celery, thyme, salt, and pepper. Cover and bring to a boil over high heat. Reduce the heat to low and simmer about 15 minutes, or until the vegetables are tender. Meanwhile, in a medium nonstick saucepan over medium heat, melt the margarine. Stir in the flour and cook, stirring, 1 minute. Gradually whisk in the milk. Bring to a boil, whisking often. Reduce the heat and simmer, stirring often, about 5 minutes, or until thickened. Pour the milk mixture into the cabbage mixture. Bring to a simmer over medium heat, and cook about 5 minutes, stirring often, until the soup is lightly thickened.