Cabbage Patch Soup-Cooking after Gastric Bypass

Cabbage Patch Soup-Cooking after Gastric Bypass
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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Cabbage Patch Soup-Cooking after Gastric Bypass calories by ingredient


Introduction

I Bariatric Friendly Soup that makes a really tasty meal
that I found on YouTube from a gal named Rebecca and her hubby A J Clay. Here is the web address:
http://www.youtube.com/watch?v=Q2uiOOO
YP3A
We love this tasty soup and we did not have Gastric Bypass Surgery. Very filling my skinny hubby was full after 2 medium bowls of this soup and that is without filling it with cracker! Yummy! I Bariatric Friendly Soup that makes a really tasty meal
that I found on YouTube from a gal named Rebecca and her hubby A J Clay. Here is the web address:
http://www.youtube.com/watch?v=Q2uiOOO
YP3A
We love this tasty soup and we did not have Gastric Bypass Surgery. Very filling my skinny hubby was full after 2 medium bowls of this soup and that is without filling it with cracker! Yummy!
Number of Servings: 16

Ingredients

    1 ½ lb lean ground beef
    2 tbsp olive oil
    1 clove garlic
    1 cup each:
    Chopped celery, chopped onions, chopped carrots
    ½ chopped green bell pepper
    2 cups cubed potatoes
    3 cups sliced/chopped napa cabbage
    1 28 oz can diced tomatoes, undrained
    1 6oz can tomato paste
    3-5 cups low sodium beef broth
    1 bay leaf
    1-1 ½ tsp dried basil
    2 tbsp dried parsley
    1 tsp paprika
    Salt & pepper to taste

Tips

You can make this in your slowcooker by adding ingredients to browned ground beef but do not put cabbage in till the last half hour. Slow cook for about 6 hours.
Another tip is to freeze it in containers to bring out ad reheat at your lesiure. I use 12 oz containers which may change your nutritional info per servings.


Directions

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.