Soup: 4 pt. Cabbage Roll Soup
Source of Recipe
Weight Watchers Magazine, September/October 1997
List of Ingredients
1 pound ground round
3 1/2 cups water
2 cups cabbage coarsely chopped
1 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon pepper
3 cans beef consomme undiluted --10.5 ounces per can
2 cans tomatoes canned, undrained --14.5 ounces per can
1/2 cup rice uncooked - converted Recipe
Brown meat in a nonstick skillet over medium-high heat; drain well. Place meat in a 4-quart electric slow cooker; stir in water and next 10 ingredients. Cover; cook on low-heat for 8 hours. Increase heat setting to high; stir in rice. Cover and cook an additional 30 minutes or until rice is tender.
Yield: 10 servings (serving size: 1 1/3 cups). Selections: 1 P/M, 1 FR/V, 40 C. Points: 4.
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