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Beef and Cabbage Soup
12 oz extra lean ground beef 2 cups low sodium beef boullion 14 and 1/2 oz canned stewed tomatoes undrained and crushed 1 cup fresh chopped onion 1 tsp ground thyme 1 bay leaves 1/8 tsp black pepper 3 cups cabbage, fresh, chopped coarsely (about 1/2 medium head) 15 oz red kidney beans, canned and drained, rinsed Spray a 4-quart pot with nonstick cooking spray. Add the ground beef and place over medium heat. Brown, stirring, until the meat is no longer pink. Add the remaining ingredients, excluding the cabbage and kidney beans. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer 15 minutes. Add the cabbage and kidney beans and bring to a boil. Reduce the heat to low, cover, and simmer for 15 to 20 minutes until the cabbage is tender and the flavors are well blended. Nutrition per serving 1 cup: 286 calories 43 grams carbohydrate 15 grams fiber 8 grams sugar 2.9 grams fat 24 grams protein 162 mg sodium
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