Ingredients
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1 lb extra lean ground beef (less than 10% fat)
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1 medium onion, chopped
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1 quart reduced-sodium fat-free beef broth
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6 cups water
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1 (14 1/2 ounce) can diced tomatoes with juice, undrained (no sugar added)
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2 cups finely shredded cabbage (I use bagged coleslaw salad mix to save time)
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2 stalks celery, diced
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1 (15 ounce) can kidney beans, rinsed and drained (or canneloni or great northern beans, no sugar added)
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2 tablespoons italian seasoning
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salt & pepper
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parmesan cheese, for garnish
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1 -2 garlic clove, minced
Instructions
- Brown beef ovr medium heat in a 6-quart soup pot and drain (rinse in hot water, drain, and return to pot, if desired).
- Add onion and garlic. Cook until onion is tender.
- Add remaining ingredients (except cheese) and bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes.
- Taste and adjust seasonings if needed.
- Serve with Parmesan cheese sprinkled on top, if desired.