Cream of Cabbage Soup

1 Medium Cabbage, cored and chopped 
1/2 Cup Sliced Celery
1/4 Cup Chopped Onion 
2 Cups Fat Free Chicken Broth 
1 teaspoon Salt 
1/2 teaspoon Ground Black Pepper 
1/3 Cup Fat Free Margarine
1/3 Cup All-Purpose Flour 
4 Cups Skim Milk

Combine chopped cabbage, sliced celery, chopped onion, chicken broth, salt and pepper in a large kettle. Heat to boiling, then reduce heat and simmer for 15 minutes or until cabbage is cooked to desired tenderness (I cook mine until very soft). Set aside. 
In a large saucepan, melt margarine then stir in flour. Gradually stir in milk and cook over medium heat stirring constantly until thick. Add to the cabbage mixture and stir together. Serve hot.

Serves: 9 (1 Cup Each)
Per Serving: 67 Calories; trace Fat (3.9% calories from fat); 5g Protein; 11g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 475mg Sodium. Exchanges: 0 Grain (Starch); 0 Vegetable; 1/2 Non-Fat Milk; 0 Fat. WWP: 1 (www.AimeesAdventures.com)