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Beef and Cabbage Soup

    Makes 6 servings, about 1 3/4 cups each 
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Ease of Preparation: Easy

  1 tablespoon canola oil
  1 pound lean (90% or leaner) ground beef
  1 1/2 teaspoons caraway seeds
  1 teaspoon dried thyme
  2 1/2 cups frozen bell pepper and onion mix, thawed, chopped
  1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
  6 cups reduced-sodium beef broth
  1 15-ounce can crushed or diced tomatoes
  1 1/2 tablespoons honey
  1 tablspoon paprika
  3 green cabbage
  1-2 tablespoons cider vinegar
  1/4 teaspoon salt
  Freshly ground pepper to taste

1.Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.

2.Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.

Nutritional Notes: Per serving: 250 calories; 10 g fat (3 g sat, 5 g mono); 54 mg cholesterol; 20 g carbohydrates; 20 g protein; 4 g fiber; 705 mg sodium; 717 mg potassium.