Sweet & Sour Beef-Cabbage Soup

Preparation

1. Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2-3 minutes more.
2. Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8-10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3-4 minutes more. Season with vinegar to taste, salt and pepper

Tips

Per serving: 250 calories; 10 g fat (3 g saturated fat, 5 g mono unsaturated fat); 54 mg cholesterol; 20 g carbohydrates; 20 g protein; 4 g fiber; 705 mg sodium; 717 mg potassium

Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (30% dv), Iron & Potassium (20% dv).

Exchanges: 2 1/2 vegetable, 2 lean meat, 1/2 fat

Contributed by: EatingWell.com

This wholesome, sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage − ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread. For an even heartier soup, add diced cooked potatoes along with the cabbage.