Country Beef & Cabbage Soup (Good Carbs)

• 12 ounces 95% lean ground beef
• 2 cups beef broth
• 14 12 ounces stewed tomatoes, undrained and crushed
• 1 cup chopped onion
• 1 teaspoon dried thyme
• 1 bay leaf
• 18 teaspoon ground black pepper
• 4 cups coarsely chopped cabbage or 12 medium head of cabbage
• 15 ounces red kidney beans, rinsed and drained

1. Coat a 4 quart pot with nonstick cooking spray and add the ground beef.
2. Place the pot over medium heat and cook, stirring to crumble, until the meat is no longer than pink.
3. Add the remaining ingredients except the cabbage and kidney beans, and bring to a boil over high heat.
4. Reduce heat to low, cover, and simmer for 15 minutes.
5. Add the cabbage and kidney beans to the pot and raise the heat to bring the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for an additional 15-20 minutes or until the cabbage is tender and the flavors are well blended.
7. Remove the bay leaf and serve hot.

ground beef, beef broth, tomatoes, onion, thyme, bay leaf, ground black pepper, cabbage, red kidney beans

Taken from www.food.com/recipe/country-beef-cabbage-soup-good-carbs-512262 (may not work)