Beef and Cabbage Soup
This beef and cabbage soup is a tasty recipe as well as healthy.
Beef and Cabbage Soup Ingredients
12 oz extra lean ground beef
2 cups low sodium beef boullion
14 and 1/2 oz canned stewed tomatoes undrained and crushed
1 cup fresh chopped onion
1 tsp ground thyme
1 bay leaves
1/8 tsp black pepper
3 cups cabbage, fresh, chopped coarsely (about 1/2 medium head)
15 oz red kidney beans, canned and drained, rinsed
Spray a 4-quart pot with nonstick cooking spray. Add the ground beef and place over medium heat. Brown, stirring, until the meat is no longer pink.
Add the remaining ingredients, excluding the cabbage and kidney beans. Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer 15 minutes.
Add the cabbage and kidney beans and bring to a boil.
Reduce the heat to low, cover, and simmer for 15 to 20 minutes until the cabbage is tender and the flavors are well blended.
Nutrition per serving 1 cup:
43 grams carbohydrate
15 grams fiber
8 grams sugar
2.9 grams fat
24 grams protein
162 mg sodium
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