Post by chief_cook2 on May 12, 2007 15:49:19 GMT -6
1 tablespoon olive oil
1 1/2 lbs 90% lean ground beef or very lean stew meat
1 onion, finely chopped
28 ounces tomato juice or crushed tomatoes
2 beef bouillon cubes
2/3 cup barley or rice, rinsed & uncooked (using barley instead of
rice helps cut down on carbs)
2 teaspoons sugar
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
In a pot, warm the oil over medium heat, and saute beef and onions
until onions are soft and beef is browned (8 minutes).
Drain off the fat, and add the tomatoes, bouillon, barley, splenda,
paprika, garlic, pepper, and tabasco; mix well.
Put the cabbage in the crock pot, and top with meat mixture (Do NOT
stir); top with beef broth.
Cover and cook on LOW for 9 hours.
Stir soup well; continue to cook covered on LOW for another hour.
6 servings