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Cabbage Patch Soup --w

Source of Recipe

CRAZY PLATES by Janet & Greta Podleski
Cabbage Patch Soup --w
WW Points
Makes 8 servings

1 lb. extra-lean ground beef
1 cup chopped celery
1 cup chopped onions
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
5 cups low-sodium, low-fat beef broth
2 cups peeled, cubed potatoes
1 cup chopped carrots
1/4 cup chopped, fresh parsley
2 tbsp. red wine vinegar
1 tbsp sugar
1 bay leaf
1 1/2 tsp. dried basil
1 tsp. paprika
1/2 tsp. black pepper
3 cups thinly sliced savory cabbage

In a large soup pot, cook beef, celery, onions, green pepper, and garlic over medium-high heat until beef is browned. Add all remaining ingredients, except cabbage. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 30 minutes. Stir in cabbage and simmer for 30 more minutes, Remove bay leaf before serving.

Per serving: 198 calories, 6.4 g fat, 2.4 g saturated fat, 14.9 g protein, 21.8 g carbohydrate, 3.5 g fiber, 34.3 mg cholesterol, 383 mg sodium % calories from fat: 28 ++++ WWP: 4