Country Bean, Beef and Cabbage Soup |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is similar to a stuffed cabbage soup, with beans substituting for the rice. I am on the South Beach Diet and this soup can be eaten on Phase I of the plan. It's very tasty and easy to prepare. Even if you are not watching your carb/sugar intake, it's a healthy good for you soup. This recipe originated from The Good Carb Cookbook. Ingredients:
1 lb ground beef, lean |
2 cans beef broth |
1 (14 1/2 ounce) can italian stewed tomatoes, undrained |
1 cup onion, chopped |
4 cups cabbage, shredded fine |
1 (15 ounce) can red kidney beans, drained |
1 teaspoon thyme |
1/8 teaspoon black pepper |
1 bay leaf |
Directions:
1. Spray inside of a large size dutch oven pot with non stick cooking spray; add ground beef.
2. Cook beef over medium heat until it's crumbly and no longer pink.
3. Add beef broth, tomatoes, onion, thyme, pepper and bay leaf.
4. Bring to a boil over high heat; cover and simmer for about 15 minutes.
5. Add cabbage and beans, turn heat up to high and bring to a boil.
6. Cover and simmer on low heat for 20 minutes.
7. Remove bay leaf and serve.
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