HCG P2 Cabbage "Chili"

1 - 64 ounce (NO SUGAR ADDED) can or jar of tomato juice (We use Campbells)

1 - 15 ounce (NO SUGAR ADDED) can of tomatoe sauce (We use Hunts)

2 - 6 ounce cans of tomato paste (Hunts again)

1 - pound of 95% fat free ground beef

3 - Onions chopped

6 - Cloves of garlic minced

8 - Stalks of celery chopped

8 - Cups of sliced cabbage

1 - Lemon Juiced

3 - TBS ground cumin

2 - TBS dried cilantro

3 - TBS chili powder

1 - TBS garlic powder

1 - TSP cayenne or red pepper (powder)

1-1/2 TBS Apple Cider Vinegar

Salt and pepper to taste

In a large dutch oven or stock pot - begin browning the beef, celery and onions. When the meat looks about half way cooked, add the garlic, and all spices. When you see no more pink in the meat - add two cups of water and the vinegar and bring to a boil - now add all of the tomato products, stir well and simmer on low.

In a separate pan cook you sliced cabbage in about an inch of salted water, until it is tender and heated through. Add the cabbage and the lemon juice to the pot and let simmer until heated through.

Garnish with chopped fresh cilantro and lemon wedges.

This soup gets better the longer it sits around so even though it is really delicious the first go round - - it will be even better tomorrow and the next day :O)

Number of Servings: 12

Recipe submitted by SparkPeople user KAYJAYS.