Sweet & Sour Beef-Cabbage Soup

By Suzolson

Calories: 250
Fiber: 4 g
Fat: 10 g
Saturated Fat: 3 g
Carbohydrates: 20 g
Protein: 20 g
Sodium: 705 mg
Monounsaturated Fat: 5 g
Exchanges: 2 1/2 vegetable, 2 lean meat, 1/2 fat
Cholesterol: 54 g
Carbohydrate Servings: 1
Potassium: 717 mg
Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (30% dv), Iron & Potassium (20% dv).

Ingredients

• 1 tablespoon canola oil
• 1 15-ounce can crushed or diced tomatoes
• 1 pound lean (90% or leaner) ground beef
• 1 1/2 tablespoons honey
• 1 1/2 teaspoons caraway seeds
• 1 tablespoon paprika, preferably Hungarian sweet
• 1 teaspoon dried thyme
• 3 cups coarsely chopped Savoy, or green cabbage
• 2 1/2 cups frozen bell pepper and onion mix, thawed, chopped
• 1-2 tablespoons cider vinegar
• 1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
• 1/4 teaspoon salt
• 6 cups reduced-sodium beef broth
• Freshly ground pepper to taste

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from ivillage.com

Preparation

Step 1

Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.

Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.