Mexican Cabbage Roll Soup

  Lunch

I love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish.

Mexican Cabbage Roll Soup

Average Rating: 3

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings (2 quarts).

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

Instructions

  • 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.

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

Nutrition Facts

1-1/3 cups: 186 calories, 9g fat (3g saturated fat), 49mg cholesterol, 604mg sodium, 10g carbohydrate (4g sugars, 4g fiber), 17g protein.
Diabetic Exchanges:
2 lean meat, 2 vegetable, 1/2 fat.

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