My husband and I disagreed on the name of this soup. I voted for Stuffed Pepper Soup, as that taste was dominant for me; he voted for Stuffed Cabbage Soup, as that flavor was more dominant for him. What we DID agree on is that is was DELICIOUS! I put way too much quinoa in mine and will cut back to the amount shown in the recipe below in future. If you are still in the initial 2-week Induction phase, you need to leave out the quinoa altogether.
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2 c. chopped cabbage
3 oz. chopped onion
1 can (1½ c.) diced tomatoes (no sugar added)
1 c. green bell pepper, diced coarsely
1/3 c. quinoa
3 c. beef bone broth
8 oz. diced cooked beef (I used leftover chuck roast)
DIRECTIONS: Place all ingredients into a pot. Simmer just until the quinoa is tender. Add water if the liquid evaporates too much. Serve at once.
NUTRITIONAL INFO: Makes 6 servings, each contains:
8.7 g fat
12.76 g carbs, 2.35 g fiber, 10.41 g NET CARBS
11.7 g protein
140 mg sodium