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Cabbage Taco Soup Recipe
|Extra lean ground beef/Extra lean ground turkey||8 Ounce|
|Tomato sauce||15 Ounce (1 Can Or 1 3/4 Cup, Hunts Brand)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Taco seasoning||1 Tablespoon|
|Liquid splenda/Sugar twin||2 Teaspoon (Pourable Type)|
|Dried parsley flakes||1 Teaspoon|
|Canned red kidney beans||8 Ounce, rinsed and drained (1 Can)|
|Shredded cabbage||4 Cup (64 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 824 Calories from Fat 122
% Daily Value*
Total Fat 14 g20.9%
Saturated Fat 5.5 g27.7%
Trans Fat 0.8 g
Cholesterol 140.6 mg
Sodium 2085.8 mg86.9%
Total Carbohydrates 109 g36.3%
Dietary Fiber 31.3 g125.3%
Sugars 41.9 g
Protein 72 g143.2%
Vitamin A 89.1% Vitamin C 299.1%
Calcium 35.1% Iron 105.2%
*Based on a 2000 Calorie diet
Spray a slow cooker container with olive oil-flavored cooking spray.
In prepared container, combine tomato sauce, water, taco seasoning, Splenda, and parsley flakes.
Add kidney beans, cabbage, and onion.
Mix well to combine.
Stir in browned meat.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.