WINTERTIME BEEF SOUP

Wintertime Beef Soup image

Kidney beans, ground beef, green pepper and chopped cabbage make this thick soup hearty and satisfying. Many people request the recipe after trying it. -Carol Tupper of Joplin, Missouri

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings (3-1/4 quarts).

Number Of Ingredients 14

Previous Next

Ingredients

1 pound lean ground beef (90% lean)
4 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 garlic clove, minced
2 cups water
2 cups reduced-sodium tomato juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 teaspoons reduced-sodium beef bouillon granules
2 teaspoons chili powder
1/2 teaspoon salt
2 cups chopped cabbage
2 cans (16 ounces each) kidney beans, rinsed and drained

Steps:

In a Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Stir in kidney beans and cabbage; return to a boil. Reduce heat; cover and cook 12-15 minutes longer or until cabbage is tender.

Nutrition Facts : Calories 238 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 703mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 8g fiber), Protein 20g protein. Diabetic Exchanges