Ingredients
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1 tablespoon olive oil
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1 1/2 lbs 90% lean ground beef or 1 1/2 lbs very lean stew meat
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1 onion, finely chopped
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28 ounces tomato juice or 28 ounces crushed tomatoes
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2 beef bouillon cubes
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2/3 cup barley (using barley instead of rice helps cut down on carbs) or 2/3 cup rice, rinsed & uncooked (using barley instead of rice helps cut down on carbs)
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2 teaspoons Splenda sugar substitute
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2 -3 teaspoons sweet paprika
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6 -12 garlic cloves, minced (1-2 tablespoons)
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1 teaspoon pepper
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1/4 teaspoon Tabasco sauce (2 shakes)
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2 lbs cabbage, coarsely chopped (1 medium head)
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3 (14 1/2 ounce) cans beef broth
Instructions
- In a pot, warm the oil over medium heat, and saute beef and onions until onions are soft and beef is browned (8 minutes).
- Drain off the fat, and add the tomatoes, bouillon, barley, splenda, paprika, garlic, pepper, and tabasco; mix well.
- Put the cabbage in the crock pot, and top with meat mixture (Do NOT stir); top with beef broth.
- Cover and cook on LOW for 9 hours.
- Stir soup well; continue to cook covered on LOW for another hour.