Ingredients

1 lb. extra-lean ground beef

1 medium yellow onion diced finely

2 cloves garlic minced

4 cups chopped green cabbage

2 medium carrots quartered and sliced

4 cups low-sodium beef broth

3 (8-ounce) cans tomato sauce

1 large potato

1 bay leaf

3 Tbsp. light brown sugar (or less to taste)

2 Tbsp. fresh parsley, chopped

Directions

1. In a large pot brown ground beef until 165 F is reached when measured by a food thermometer. Drain fat as needed.
2. Add diced onion and minced garlic and cook for another two to three minutes, until onions are tender.
3. Add in chopped cabbage, carrots, tomato sauce, beef broth, bay leaf and brown sugar and stir to combine.
4. Peel and chop potatoes into 1-inch cubes. Add to soup.
5. Bring soup to a simmer and let cook for about 25 minutes, until potatoes are tender.
6. Take out the bay leaf and sprinkle with chopped parsley.
7. Season with salt and pepper to taste.

Make eight servings. Each serving has 230 calories, 6 grams (g) fat, 19 g protein, 26 g carbohydrate, 4 g fiber and 500 milligrams sodium.