Not Your Grandma's Vegetable Soup

In 5- to 6-quart saucepot, heat oil on medium until hot. Add onion and cook 8 minutes or until tender. Stir in garlic and allspice; cook 30 seconds. Add tomatoes and cook 5 minutes. Meanwhile, peel beets and shred in food processor (or on the coarse side of box grater). Into saucepot with onion mixture, stir beets, cabbage, carrots, water, broth, bay leaf, and salt; heat to boiling on high. Reduce heat to medium-low; cover and simmer about 30 minutes or until all vegetables are tender. Remove bay leaf. Stir in vinegar and dill. Serve with sour cream if you like. Nutritional information is based on a 2 1/3-cup serving without sour cream.