Wintertime Beef Soup

Name: Wintertime Beef Soup
Ingredients: 1 pound lean ground beef (90% lean); 4 celery ribs, coarsely chopped; 1 medium onion, coarsely chopped; 1 medium green pepper, coarsely chopped; 1 garlic clove, minced; 2 cups water; 2 cups reduced-sodium tomato juice; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (8 ounces) tomato sauce; 2 teaspoons reduced-sodium beef bouillon granules; 2 teaspoons chili powder; 1/2 teaspoon salt; 2 cups chopped cabbage; 2 cans (16 ounces each) kidney beans, rinsed and drained

14 ingredients

2 steps

Ingredients

1 pound lean ground beef (90% lean)
4 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 garlic clove, minced
2 cups water
2 cups reduced-sodium tomato juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 teaspoons reduced-sodium beef bouillon granules
2 teaspoons chili powder
1/2 teaspoon salt
2 cups chopped cabbage
2 cans (16 ounces each) kidney beans, rinsed and drained

Directions

1

In a Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2

Stir in kidney beans and cabbage; return to a boil. Reduce heat; cover and cook 12-15 minutes longer or until cabbage is tender.