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Prep Time: 10 Minutes Cook Time: 230 Minutes |
Ready In: 240 Minutes Servings: 18 |
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This soup is only 2 points. Ingredients:
1 lb extra lean ground beef |
1 head cabbage, chopped |
46 ounces v8 vegetable juice |
28 ounces stewed tomatoes |
45 ounces kidney beans |
1 cup chopped onion |
2/3 ounce italian salad dressing mix |
10 3/4 ounces ro-tel tomatoes |
Directions:
1. Brown ground beef and drain off fat well.
2. Mix all ingredients together in crock pot. Cook on Low for 4 - 6 hours.
3. This soup freezes well and taste better when reheated.
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