Mexican Cabbage Roll Soup

Name: Mexican Cabbage Roll Soup
Ingredients: 1 pound lean ground beef (90% lean); 1/2 teaspoon salt; 3/4 teaspoon garlic powder; 1/4 teaspoon pepper; 1 tablespoon olive oil; 1 medium onion, chopped; 6 cups chopped cabbage (about 1 small head); 3 cans (4 ounces each) chopped green chiles; 2 cups water; 1 can (14-1/2 ounces) reduced-sodium beef broth; 2 tablespoons minced fresh cilantro; Optional toppings: pico de gallo and reduced-fat sour cream, optional

12 ingredients

3 steps

Ingredients

1 pound lean ground beef (90% lean)
1/2 teaspoon salt
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon olive oil
1 medium onion, chopped
6 cups chopped cabbage (about 1 small head)
3 cans (4 ounces each) chopped green chiles
2 cups water
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons minced fresh cilantro
Optional toppings: pico de gallo and reduced-fat sour cream, optional

Directions

1

In a large saucepan, cook and crumble beef with seasonings over medium-high heat until no longer pink, 5-7 minutes. Remove from pan.
2

In same pan, heat oil over medium-high heat; saute onion and cabbage until crisp-tender, 4-6 minutes. Stir in beef, chiles, water and broth; bring to a boil. Reduce heat; simmer, covered, to allow flavors to blend, about 10 minutes. Stir in cilantro. If desired, top with pico de gallo and sour cream.
3

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.