Donna's cabbage bean soup

This is super easy to prepare and super tasty too.

  • 1/2 tablespoon canola oil
  • 1 large onion, diced
  • 1 large red pepper, thinly sliced
  • 1 pound Italian seasoned turkey sausage or extra lean ground beef
  • salt and pepper to taste
  • 1 teaspoon minced garlic
  • 4 cups fat-free chicken broth
  • 2 cans (15 ounces each) kidney beans, undrained
  • 2 cans (15 ounces each) petite diced tomatoes
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 12 ounces cabbage, coarsely chopped (6 cups)
  • 1/2 teaspoon horseradish, optional to taste
  • salt and pepper to taste

In a large soup pan, heat oil. Add onions and cook until translucent. Remove from pan and set aside. Add peppers. Cook until tender. Remove from pan and set aside. Add ground beef or sausage to pan and cook until meat is brown and cooked through. Sprinkle with salt and pepper. Stir to crumble meat. Add garlic and cook 1 minute. Add reserved onions and pepper to the pan. Add broth, beans, tomatoes, Worcestershire sauce, and tomato paste. Stir to mix and bring to a boil. Add cabbage and cook for about 20 – 30 minutes or until cabbage is tender. If you would like to kick up the flavor, add a small amount of horseradish. Add salt and pepper to taste. If soup gets too thick, add additional broth to thin to desired consistency.

Nutritional information per serving (8)

Calories: 230
Fat, gm.: 6
Protein, gm.: 17
Carbs, gm.: 27
Cholesterol, mg.: 30
Fiber, gm.: 7

Latest Lifestyle Headlines

Photo Galleries

E-News Registration

This Week's Circulars