Cabbage and Beef Soup

Name: Cabbage and Beef Soup
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 12 servings (3 quarts).
Ingredients: 1 pound lean ground beef (90% lean); 1/2 teaspoon garlic salt; 1/4 teaspoon garlic powder; 1/4 teaspoon pepper; 2 celery ribs, chopped; 1 can (16 ounces) kidney beans, rinsed and drained; 1/2 medium head cabbage, chopped; 1 can (28 ounces) diced tomatoes, undrained; 3-1/2 cups water; 4 teaspoons beef bouillon granules; Minced fresh parsley

TOTAL TIME: Prep: 10 min. Cook: 70 min. YIELD: 12 servings (3 quarts).

When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. —Ethel Ledbetter, Canton, North Carolina

Ingredients

1 pound lean ground beef (90% lean)
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery ribs, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1/2 medium head cabbage, chopped
1 can (28 ounces) diced tomatoes, undrained
3-1/2 cups water
4 teaspoons beef bouillon granules
Minced fresh parsley

Directions

1. In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley.
2. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

Nutrition Facts

1 cup: 116 calories, 3g fat (1g saturated fat), 19mg cholesterol, 582mg sodium, 11g carbohydrate (3g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

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