Cabbage Beef Soup
Calories 350 (25% from fat)
Fat 9.5 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 53 mg.
Sodium 595 mg.
Carb. 37 gram
Fiber 10 gram
Sugar 12 gram
Sugar Alcohol 0 gram
Protein 26 gram
Ingredients
2 Tbsp. olive oil
2 cups onion, chopped
5 cloves (5 tsp.) garlic, minced
1 1/2 pounds 93% lean ground beef
6 cups (2.5 oz. per cup) shredded cabbage
2 cans (16 oz. each) reduced sodium red kidney beans (NOT drained.)
1 cup beef broth
4 packets (4 grams each) Herb ox Sodium Free Beef Bouillon
2 cans (15 oz. each) no salt added tomato sauce
2 tsp. cumin
2 tsp Italian seasoning
1 tsp. salt
1 tsp. black pepper, ground
Hearty, healthy, and easy. This slow cooker cabbage, beef & bean stew is packed with lean protein, fiber-rich beans, and loads of veggies. Just brown the beef and onions, toss everything in the slow cooker, and let it simmer. Healthy comfort food made simple.
1. Heat a large skillet over medium-high heat. Add olive oil, onion, garlic, and ground beef. Cook, stirring, until the beef is browned and crumbly and the onion is translucent, about 5–7 minutes.
2. Place the shredded cabbage in the bottom of your slow cooker. Spoon the beef and onion mixture over the cabbage.
3. Pour the kidney beans with the juice over the beef.
4. Put the beef broth in a bowl and mix in the bouillon. Pour that in the slow cooker.
5. Add all the remaining ingredients into the slow cooker. Stir everything together until combined.
6. Cover and cook on low for 6–8 hours, or on high for 4 hours, stirring occasionally.
Yield: 8 Servings, About 1 1/3 Cup Per Serving
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 2 minutes. Stir and microwave on high again for 45 more seconds. Keep the container open a little to allow steam to escape.
