Cabbage Soup

2  lb.		lean ground beef 32 ounces low sodium beef or vegetable stock 32 ounces of water 15 ounce cans no salt diced tomatoes 1 medium head of green cabbage 2
1  cup		Red Bell Pepper - Fresh, Sliced

Tip: Click on the ingredient links to learn the nutritional information for all the Cabbage Soup ingredients. The serving size for any ingredient in Cabbage Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Fry ground beef in non stick pan until temperature reaches 165.Add the one medium onion (chopped) and garlic (pressed through garlic press). Cook until vegetables are soft. Drain and rinse off excess grease.
In large stock pot combine stock, water and tomatoes. Bring to a simmer. Add all remaining vegetable that have been chopped into uniform sizes and the beef mixture. Bring to a boil then simmer until turnips or rutabagas are tender