Cabbage Patch Soup 1 ½ lb lean ground beef 2 tbsp olive oil 1 clove garlic 1 cup each: Chopped celery, chopped onions, chopped carrots ½ chopped green bell pepper 2 cups cubed potatoes 3 cups sliced/chopped napa cabbage 1 28 oz can diced tomatoes, undrained 1 6oz can tomato paste 3-5 cups low sodium beef broth 1 bay leaf 1-1 ½ tsp dried basil 2 tbsp dried parsley 1 tsp paprika Salt & pepper to taste Brown beef, drain if needed. Cook celery, onions, carrots, green pepper and garlic in olive oil until soft- about 3-4 mins. Add all ingredients, except cabbage. Bring to boil, reduce to simmer. Cover and cook for about 20 mins. Add cabbage, cover and cook for about 10 more mins. Remove bay leaf before serving.
Orignal From: Cabbage Patch Soup - Cooking after Gastric Bypass
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