Cabbage Patch Soup

From Crazy Plates                               Makes 8 servings

1 lb	Extra lean ground beef		1/4 cup	Chopped fresh parsley
1 cup	Each chopped celery and chopped onions		2 tbsp	Red wine vinegar
½ cup	Chopped Green bell pepper		1 tbsp	Sugar
1 clove	Garlic, minced	1		Bay Leaf
1 can	28 oz diced tomatoes, undrained        1 ½ tsp    Dried Basil
1 can	5 ½ oz tomato paste		1 tsp	Paprika
5 cups	Beef Broth		½ tsp	each Salt and Black Pepper
2 cups	Peeled, cubed potatoes		3 cups	Thinly sliced savoy cabbage
1 cup	Chopped Carrots

Directions:

1.     In a large soup pot, cook beef, celery, onions, green pepper, and garlic over medium-high heat until beef is browned. Add all remaining ingredients, except cabbage. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 30 minutes.

2.     Stir in cabbage and simmer for 30 more minutes. Remove bay leaf before serving.

Per serving: 196 calories,6.4 g fat, 14.8 g protein, 21.6 g carbohydrate, 3.5 g fiber, 34.3 mg cholesterol, 526 mg sodium

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