MEXICAN CABBAGE ROLL SOUP


9g fat (3g saturated fat),

10g carbohydrate (4g sugars, 4g fiber), 

17g protein

Course: Dinner
Calories: 186 kcal
Ingredients
  • 1 lb ground beef (80%/20% lean)
  • 1/2 tsp salt
  • 3/4 tsp garlic powder
  • 1/4 tsp pepper
  • `1 tbsp olive oil
  • 1 medium onion, chopped
  • 6 cups chopped cabbage (about 1 small head)
  • 3 cans (4 ounces each) chopped green chilies
  • 2 cups water
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 2 tbsp minced fresh cilantro
  • Pico de gallo and reduced-fat sour cream, optional
Instructions
  1. 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. 2. In same pan, heat oil over medium-high heat; sauté onion and cabbage until crisp-tender, 4-6 minutes. Stir in beef, chilies, water and broth; bring to a boil. Reduce heat; simmer, covered, to allow flavors to blend, about 10 minutes. 
  3. 3. Stir in cilantro. If desired, top with pico de gallo and sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.