Wintertime Beef Soup
Light & Tasty
Kidney beans, ground beef, green pepper and chopped cabbage make this thick soup hearty and satisfying. Many people request the recipe after trying it. -Carol Tupper of Joplin, Missouri
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 55 min.
Ingredients:
- 1 pound lean ground beef
- 4 celery ribs, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 medium green pepper, coarsely chopped
- 1 garlic clove, minced
- 2 cups water
- 2 cups reduced-sodium tomato juice
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 teaspoons reduced-sodium beef bouillon granules
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cups coarsely chopped cabbage
Directions:
In a large saucepan or Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in kidney beans; return to a boil. Stir in cabbage. Reduce heat; cover and cook 12 minutes longer or until cabbage is tender. Yield: 8 servings.