Remember me whining about catching a cold just before my little grandson was born? It seemed to just disappear -- well, it has resurfaced and my plan for the weekend is to lay low and try to get over with it for good. Soup will certainly go far in my recovery. This Hamburger Soup recipe is one I make a lot to freeze in individual servings for taking to work for lunches. When you eat low carb it is really good to have a plan. Planning ahead means no last minute decisions and carb temptations. Are you feeding carb eaters too? - just boil some pasta (macaroni, shells, rotini, etc.) and serve the soup over the pasta for them.
Hamburger Soup
(Printable Version)
1 pound ground beef
4 stalks celery, coarsely chopped
1/2 cup onion, chopped
1 clove garlic, minced
9 ounces cabbage, chopped, 1/2 medium or 4 cups
2 ounces fresh spinach thinly sliced
2 cans beef broth
4 broth cans water
8 ounce can tomato sauce
2 teaspoons salt
1/2 teaspoon pepper
Brown the hamburger with the onion and celery. Drain fat. Add the cabbage; cook and stir until tender. Add all remaining ingredients; bring to a boil. Cover and simmer on low for about 2 hours. Adjust seasoning to taste. Makes about 8 servings.
Can be frozen
Per Serving: 126 Calories; 7g Fat; 11g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
