Yield:  8 servings

Ingredients:

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

Instructions:

1. 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.

Source: Crazy Plates Cookbook by Janet & Greta Podleski

Nutrition Facts:

Serving: 1 serving