 |
Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This was a Rachael Ray recipe that I adapted to be lower fat/more WW friendly, and to suit my family's tastes. I hope you enjoy it as much as we do! Ingredients:
6 cups chicken broth |
1 lb ground round or 1 lb 93% lean ground beef |
1/2 lb lean pork sausage, jimmy dean light works well |
1/2 teaspoon allspice |
1 1/2 teaspoons ground cumin |
2 teaspoons paprika |
1 medium onion, diced |
2 garlic cloves, minced |
1 carrot, grated |
1 large head napa cabbage, shredded |
1 (14 ounce) can diced tomatoes |
1 cup tomato sauce |
1 tablespoon dried parsley |
1 teaspoon dried dill |
cooked white rice |
Directions:
1. Heat large stock pot and begin to brown beef and pork. Add onion and carrot, salt and pepper to taste. Cook until meat and veggies are cooked through.
2. Drain all fat from the pan.
3. Add remaining spices, tomatoes and tomato sauce and bring to simmer.
4. Add cabbage and stir well.
5. Simmer soup 30 minutes or more.
6. Serve soup as is or with a scoop of cooked white rice in the bowl.
|
|