1In a large saucepan, cook beef over medium heat until no longer pink;
drain. Add the tomatoes, cabbage, onions and celery; bring to a
boil. Reduce heat; simmer, uncovered, for 25 minutes or until
vegetables are tender. Stir in salt and pepper. Yield: 12-14
servings (3-1/4 quarts).
2Be creative when making Country Cabbage Soup. For instance, stir in some shredded carrots or frozen mixed vegetables. For a more filling soup, add 2 cups of cooked rice or pasta.
3Nutrition Facts: 1 serving (1 each) equals 144 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 172 mg sodium, 10 g carbohydrate, 3 g fiber, 13 g protein.