Cabbage, Bean and Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Step 1:3 tbsp. olive oil1 pound ground beef1/2 large yellow onion, peeled and choppedStep 2:32 oz. beef broth1/2 small head green cabbage, cored and chopped˝ bunch celery, chopped1 7 ˝” carrot, chopped1 green bell pepper, chopped1/2 of a 15 ounce can of kidney beans1/2 of a 15 ounce can of pinto beans1/2 of a 15 ounce can of garbanzo beans1 15 ounce can of diced tomatoes1 1/2 tablespoons ground cumin1 tsp salt 1 tsp ground black pepper water, as needed
Step 1: In a large pot (8 qt.) heat the olive oil (medium high heat) and sauté the chopped onions. Once onions have begun to turn color, add the ground beef. Cook and stir beef and onion until the beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
Step 2: Pour beef broth into the pot. Stir cabbage, celery, carrot, bell pepper, kidney beans, pinto beans, garbanzo beans, diced tomatoes, cumin, salt, and pepper into the broth. Add water as needed to assure ingredients are completely submerged in liquid. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the cabbage wilts and the celery is tender, about 30 minutes.
Serving Size: 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAVENOHE.
Step 2: Pour beef broth into the pot. Stir cabbage, celery, carrot, bell pepper, kidney beans, pinto beans, garbanzo beans, diced tomatoes, cumin, salt, and pepper into the broth. Add water as needed to assure ingredients are completely submerged in liquid. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the cabbage wilts and the celery is tender, about 30 minutes.
Serving Size: 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 224.1
- Total Fat: 6.1 g
- Cholesterol: 32.9 mg
- Sodium: 1,083.3 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 6.7 g
- Protein: 18.4 g
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