My sweet father-in-law would bring this chunky soup to our house when we were under the weather. We like it so well, we take it to our own friends who need comfort. It always does the trick.
—SUE WEBB REISTERSTOWN, MD
START TO FINISH: 30 MIN. • MAKES: 12 SERVINGS (4 QUARTS)
1 1 /2 pounds lean ground beef (90% lean)
2 medium onions, chopped
4 cups chopped cabbage
1 package (16 ounces) frozen mixed vegetables
1 can (28 ounces) crushed tomatoes
1 bay leaf
3 teaspoons Italian seasoning
1 teaspoon salt
1 /2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium beef broth
1. In a 6-qt. stockpot, cook ground beef and onions over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
2. Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until cabbage is crisp-tender. Remove bay leaf.
FREEZE OPTION Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
PER SERVING 1 1 /3 cups: 159 cal., 5g fat ( 2g sat. fat ) , 38mg chol., 646mg sod., 14g carb. ( 6g sugars, 4g fiber ) , 15g pro. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 /2 starch.