Unstuffed cabbage soup

 From Sandy's kitchen:

Unstuffed Cabbage Roll Soup

Ingredients:

35 ounces raw 93% lean ground beef ~ 25 ounces cooked (5 Leans)

1/4 cup onion, chopped (4 Condiments)

1/2 tsp garlic powder (1 Condiment)

1/2 tsp salt (2 Condiments)

1/2 tsp black pepper (1 Condiment)

2 cans Great Value Italian diced tomatoes (14.5 ounces each) (7 Greens)

1 tbsp A1 steak sauce (3 Condiments)

4 cups beef broth (4 Condiments)

4 cups cabbage sliced into strips (8 Greens)

Directions:

In a large pot over medium high heat, cook ground beef and onion until brown, about 5 to 7 minutes. Drain the grease.

Add garlic powder, salt, pepper, tomatoes, steak sauce, beef broth and cabbage to the pot. Bring to a boil. Cover the pot and reduce heat. Simmer until cabbage is tender, about 30 minutes. Divide into 5 individual containers that are the same size. This makes a great freezer meal so you can freeze up until 3 months!

For the Crockpot: Cook and drain the ground beef and then add all the ingredients to the Crockpot. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Makes 5 Servings

Each serving provides

1 Lean, 3 Greens, and 3 Condiments

Notes from Jill's Kitchen: 

Sam started a nutrition program a couple weeks ago that has very specific parameters, so this is a recipe that I will follow to the letter for now, to make sure it is all within his needs. He LOVED it and so did I. Enough that it's one that I will keep in our rotation even after he's done with the program. I made a half batch and it fed all of us with one portion leftover, which is pretty perfect for us right now. Once I can play around with it, I want to add more cabbage and maybe some carrots, too!