Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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1 1/2 pounds ground beef

4 ribs celery, chopped

1 medium onion, chopped

7 cups cabbage, chopped

2 16 oz cans kidney beans, rinsed and drained

1 28 oz can diced tomatoes, ybdraubed

3 cups beef broth

1 15 oz can tomato sauce

2 medium carrots, chopped

1/2 teaspoon sugar

Pepper to taste

Instructions: In a large saucepan or Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with lean ground beef, no-salt-added tomato sauce and low-sodium broth) equals 1-1/2 meat, 1 starch; also, 170 calories, 194 mg sodium, 18 mg cholesterol, 16 gm carbohydrate, 15 gm protein, 5 gm fat.

Serves: 14

Yields: 3 qts.

Food Exchanges: