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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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It's low-salt and low-cal. 1 cup is 141 calories. Maybe I cooked it too much because it turned out more like a stew than a soup. But it was great and healthy. Ingredients:
1 lb lean ground beef |
1 cup onion, chopped |
6 cups water |
1 cup potato, peeled chopped |
1 cup tomato, chopped |
1 cup cabbage, shredded |
1 cup carrot, chopped |
1/2 cup celery, chopped |
1/4 cup long grain rice, uncooked |
1/2 teaspoon dried thyme |
1 bay leaf |
1/4 teaspoon pepper |
5 teaspoons parmesan cheese, grated |
Directions:
1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink and onion is tender; drain. Add the water, potatoes, tomatoes, cabbage, carrots, celery, rice, thyme, bay leaf and cover and simmer for 1 hour.
2. Discard bay leaf. Sprinkle each serving with 1/2 teaspoon of parmesan.
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