Country Bean, Beef & Cabbage Soup
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| Sat, 10-09-2004 - 1:31pm |
Country Bean, Beef and Cabbage Soup
This recipe originated from The Good Carb Cookbook. It's good for all phases.
1
lb ground beef, lean
1
can beef broth
1 (14.5
ounces) can Italian stewed tomatoes, undrained
1
cup onion, chopped
4
cups cabbage, shredded fine
1 (15
ounces) can red kidney beans, drained
1
teaspoon thyme
1/8
teaspoon black pepper
1
bay leaf
6 servings 6 cups | 50 minutes 5 mins prep
1.
Spray inside of a large size dutch oven pot with non stick cooking spray; add ground beef.
2.
Cook beef over medium heat until it's crumbly and no longer pink.
3.
Add beef broth, tomatoes, onion, thyme, pepper and bay leaf.
4.
Bring to a boil over high heat; cover and simmer for about 15 minutes.
5.
Add cabbage and beans, turn heat up to high and bring to a boil.
6.
Cover and simmer on low heat for 20 minutes.
7.
Remove bay leaf and serve.

