HEART HEALTHY RECIPE (LUNCH): CABBAGE BEEF SOUP

·         1 lb. lean ground sirloin

·         1 large onion, chopped

·         5 cups cabbage, chopped

·         2 (15.5 ounces each) cans red kidney beans, drained

·         4 cups beef broth low sodium

·         2 cups water

·         24 ounces tomato sauce

·         1½ tsp. cumin

·         ½ tsp. salt

·         1 tsp. pepper

1.      Heat a large skillet over medium heat

2.      Add the ground beef and onion, cook until beef is well browned and crumbled

3.      Drain fat and transfer to slow cooker

4.      Add cabbage, kidney beans, broth, tomatoes sauce and spices

5.      Stir to mix ingredients well

6.      Cook on high settings for 4 hours or low for 6 to 8 hours

Servings:  10

Serving size:  2 cups

Nutritional Information

Calories:  215

Fat:  6 g

Saturated Fat:  2 g                          

Cholesterol:  220 mg              

Sodium:  680 mg                  

Carbohydrate:  21 g            

Fiber:  8 g

Protein:  114 g

"The Perfect Day"
By: Nanette Cameron, RD