Crock Pot Stuffed Cabbage Soup

Ingredients

• 1 tablespoon olive oil
• 1 1/2 lbs 90% lean ground beef or 1 1/2 lbs very lean stew meat
• 1 onion, finely chopped
• 28 ounces tomato juice or 28 ounces crushed tomatoes
• 2 beef bouillon cubes
• 2/3 cup barley
• 2 teaspoons Splenda sugar substitute
• 2-3 teaspoons sweet paprika
• 6-12 garlic cloves, minced (1-2 tablespoons)
• 1 teaspoon pepper
• 1/4 teaspoon Tabasco sauce (2 shakes)
• 2 lbs cabbage, coarsely chopped (1 medium head)
• 3 (14 1/2 ounce) cans beef broth

Directions

1. Note: Use Vegetarian meat and veg broth for vegetarian.
2. In a pot, warm the oil over medium heat, and saute beef and onions until onions are soft and beef is browned (8 minutes).
3. Drain off the fat, and add the tomatoes, bouillon, barley, splenda, paprika, garlic, pepper, and tabasco; mix well.
4. Put the cabbage in the crock pot, and top with meat mixture (Do NOT stir); top with beef broth.
5. Cover and cook on LOW for 9 hours.
6. Stir soup well; continue to cook covered on LOW for another hour.

Nutrition

Serving Size: 1 (654 g) Servings Per Recipe: 6 Amount Per Serving % Daily Value Calories 388.3 Calories from Fat 135 35% Total Fat 15.1 g 23% Saturated Fat 5.4 g 27% Cholesterol 73.9 mg 24% Sodium 1577.5 mg 65% Total Carbohydrate 33.9 g 11% Dietary Fiber 8.6 g 34% Sugars 11.4 g 45% Protein 31.4 g 62%