Hearty Cabbage Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
"I didn't have time to make my favorite cabbage rolls one day, so I just threw together this soup and I loved it!" —Renee Leary, Citrus Springs, FL
Ingredients
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1 pound ground beef
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1 medium onion, chopped
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3-1/2 cups shredded cabbage
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1 medium zucchini, halved and thinly sliced
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1 cup sliced fresh mushrooms
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1 carton (18.3 ounces) ready-to-serve sweet red pepper soup
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1 can (10 ounces) diced tomatoes and green chiles, undrained
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1/4 teaspoon hot pepper sauce
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup grated Parmesan cheese
Directions
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1.
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink, crumbling beef; drain. Add the cabbage, zucchini and mushrooms; cook and stir 8 minutes longer.
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2.
Stir in the soup, tomatoes, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle each serving with 2 teaspoons cheese.
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3.
Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months.
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4.
To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle each serving with 2 teaspoons cheese.
Nutrition Facts
1 cup: 230 calories, 11g fat (4g saturated fat), 51mg cholesterol, 617mg sodium, 16g carbohydrate (6g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 3 vegetable, 2 medium-fat meat.
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