Beef Cabbage Soup and Vegetables
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 85.8
- Total Fat: 2.7 g
- Cholesterol: 8.5 mg
- Sodium: 133.8 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 2.7 g
- Protein: 4.7 g
View full nutritional breakdown of Beef Cabbage Soup and Vegetables calories by ingredient
Introduction
Easy soup to make, freezes well, low calories Easy soup to make, freezes well, low caloriesNumber of Servings: 10
Ingredients
-
3 cups finely chopped fresh Green Cabbage
1/2 cup peeled finely chopped carrot
Extra Lean Ground Beef 1/4 lb
1 Large Can no salt added Heinz Tomato Juice
1/2 cup chopped mushrooms
1 washed and finely chopped Celery stalk
1 can Green Giant Green Beans
1 Tablespoon each of dried Basil, Oregano, Thyme, Minced Onion
Black Pepper to taste approx. 1 tsp.
1 tsp Worcestershire Sauce
Directions
I use largest pan I have a Dutch Oven. One pot dish:
Brown ground beef and drain any fat that may appear, break into very small bits. Meanwhile open tomato juice, diced tomatoes and green bean cans. (could substitute for fresh veggies). Wash and peel carrots and chop into little chunks or fine slices, just like you see in other soups.
Remove any outer leaves of fresh green cabbage if soiled and chop up finely approximately 3 cups. Wash celery and cut into small pieces, cut mushrooms into small pieces, and set aside.
When ground beef is nicely browned add all of the tomato juice, diced can of tomatoes, cabbage, carrots, green beans, mushrooms and celery.
Add spices: Black pepper, oregano, thyme, basil and minced onion. Add Worcestershire sauce and stir and bring to a boil. Cover and turn heat down to keep it simmering for approximately one hour or until cabbage and carrots are throughly cooked. Depending on the brand of diced tomatoes some are thicker than others I sometimes need to add a bit of water to thin.
I sometimes throw whatever extra vegetables I have on hand like cauliflower, broccoli in as well (just chop small and adjust calorie intake accordingly). I guessed on amount this makes as I have never actually measured this, the calories are based on total amount of 10cups.
I keep this in the refrigerator and heat 1 cup at a time for either lunch or dinner. Very filling and usually break a couple of whole wheat soup crackers into this when eating.
85.8 calories per 1 cup serving.
Number of Servings: 10
Recipe submitted by SparkPeople user FORTUNEPAULA.
Brown ground beef and drain any fat that may appear, break into very small bits. Meanwhile open tomato juice, diced tomatoes and green bean cans. (could substitute for fresh veggies). Wash and peel carrots and chop into little chunks or fine slices, just like you see in other soups.
Remove any outer leaves of fresh green cabbage if soiled and chop up finely approximately 3 cups. Wash celery and cut into small pieces, cut mushrooms into small pieces, and set aside.
When ground beef is nicely browned add all of the tomato juice, diced can of tomatoes, cabbage, carrots, green beans, mushrooms and celery.
Add spices: Black pepper, oregano, thyme, basil and minced onion. Add Worcestershire sauce and stir and bring to a boil. Cover and turn heat down to keep it simmering for approximately one hour or until cabbage and carrots are throughly cooked. Depending on the brand of diced tomatoes some are thicker than others I sometimes need to add a bit of water to thin.
I sometimes throw whatever extra vegetables I have on hand like cauliflower, broccoli in as well (just chop small and adjust calorie intake accordingly). I guessed on amount this makes as I have never actually measured this, the calories are based on total amount of 10cups.
I keep this in the refrigerator and heat 1 cup at a time for either lunch or dinner. Very filling and usually break a couple of whole wheat soup crackers into this when eating.
85.8 calories per 1 cup serving.
Number of Servings: 10
Recipe submitted by SparkPeople user FORTUNEPAULA.
Member Ratings For This Recipe
-
GR8FRIENDS
-
SWIMMBK