Cabbage Patch Soup-Cooking after Gastric Bypass
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 ½ lb lean ground beef2 tbsp olive oil1 clove garlic1 cup each:Chopped celery, chopped onions, chopped carrots½ chopped green bell pepper2 cups cubed potatoes3 cups sliced/chopped napa cabbage1 28 oz can diced tomatoes, undrained1 6oz can tomato paste3-5 cups low sodium beef broth1 bay leaf1-1 ½ tsp dried basil2 tbsp dried parsley1 tsp paprikaSalt & pepper to taste
Brown beef, drain if needed. Cook celery, onions, carrots, green pepper and garlic in olive oil until soft- about 3-4 mins. Add all ingredients, except cabbage. Bring to boil, reduce to simmer. Cover and cook for about 20 mins. Add cabbage, cover and cook for about 10 more mins. Remove bay leaf before serving.
Serving Size: 16 10 oz servings
Number of Servings: 16
Recipe submitted by SparkPeople user LADYBUGPLUS.
Serving Size: 16 10 oz servings
Number of Servings: 16
Recipe submitted by SparkPeople user LADYBUGPLUS.
Nutritional Info Amount Per Serving
- Calories: 178.0
- Total Fat: 7.3 g
- Cholesterol: 45.5 mg
- Sodium: 1,002.2 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 3.2 g
- Protein: 17.4 g
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