1 ½ pounds ground round
2 cups diced onion
2 cups sliced celery
2 cups coarsely chopped cabbage
3 cups thinly sliced carrots
1 teaspoon salt-free herb-and-spice blend
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon dried whole basil
¼ teaspoon dried whole oregano
3 10-½ oz. cans low-sodium chicken broth
1 28-oz. can whole tomatoes, undrained and chopped
Cook meat, onion and celery in a large Dutch oven over medium heat until meat is browned, stirring to crumble. Drain meat mixture in a colander; pat dry with paper towels. Return meat mixture to pan. Add cabbage* and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour or until carrot is tender.
Yield: 16 servings (about 108 calories per 1-cup serving).
*I find if I add the cabbage when directed, it becomes too mushy for my tastes and I add it about 20 minutes or so before the soup is done. Also, I add, subtract and substitute ingredients as I desire for taste and to make it go farther, so I can freeze the extras. (Re-heat frozen soup slowly in a double-boiler or microwave to avoid making it mushy).