Mexican Cabbage Roll Soup

August 02, 2019 1 min read

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.
3. Freeze option:Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
4. Serve and enjoy!

** Nutrition per serving: 1-1/3 cups: 186 calories, Fat 9g, Protein 17g, Carbs 10g

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