Stuffed Cabbage Soup

Stuffed Cabbage Soup

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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INGREDIENTS:

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:

175 calories

8.7 g  fat

12.76 g  carbs, 2.35 g  fiber, 10.41 g  NET CARBS

11.7 g  protein

140 mg sodium