Low Carb Mexi/Vegetable Soup

1-2 pounds lean ground beef(calculated at 1.5 lbs)
1 large head of cabbage chopped
1/2 of a red and a yellow or orange sweet pepper(green can be used instead)
1 cup chopped celery
4 cups low sodium chicken broth w/o MSG
6 cups water
2 tbsp onion powder
1 tbsp garlic powder(can use fresh)
1tsp ground cumin
1tsp oregano
3 tbsp chopped cilantro
2 13oz cans french style green beans(or 1 pound fresh)

Brown beef with spices in soup pot drain off any excess grease. Add all vegetables (except green beans if using canned), and all liquids. Bring to a boil then simmer covered for about an hour or until vegetables are tender. If using canned green beans, drain and add them then soup is complete. Balsamic vinegar can be left out for a few less carbs in the mix, but the taste it adds is worth the extra 5 carbs per pot full. Recipe makes about 10, 2 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user SAVAGEAMAYA.