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Hearty Cabbage Soup

"I didn't have time to make my favorite cabbage rolls one day, so I just threw together this soup and I loved it!" —Renee Leary, Citrus Springs, FL
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3-1/2 cups shredded cabbage
  • 1 medium zucchini, halved and thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 carton (18.3 ounces) ready-to-serve sweet red pepper soup
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese

Directions

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, zucchini and mushrooms; cook and stir 8 minutes longer.
  • Stir in the soup, tomatoes, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle each serving with 2 teaspoons cheese.
  • Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months.
  • To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle each serving with 2 teaspoons cheese.
Nutrition Facts
1 cup: 230 calories, 11g fat (4g saturated fat), 51mg cholesterol, 617mg sodium, 16g carbohydrate (6g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 3 vegetable, 2 medium-fat meat.

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