Smoky White Bean Stew

An article clipped from The Cincinnati Enquirer.

An economical stew that can also be served over rice. Add a mixed green salad and biscuits.

• 1 tablespoon vegetable oil
• 1 large chopped onion
• 3 thinly sliced carrots
• 1/2 pound reduced-fat smoked sausage, cut into 1/4-inch slices
• 1 (14 1/2 ounce) can fat-free chicken broth
• 2 1/4 cups water
• 2 cups shredded cabbage
• 1 (15- to 19-ounce) can rinsed and drained white beans
• 1/4 teaspoon pepper
• 1 bay leaf

Heat oil in Dutch oven over medium to high heat; add onion and carrots. Cook and stir 10 minutes or until carrots are tender. Stir in sausage; cook 5 minutes or until lightly browned. Add broth, water, cabbage, beans, pepper, and bay leaf; bring to boil. Reduce heat to low; simmer 15 to 20 minutes or until cabbage is tender. Remove bay leaf and serve.