Tempt My Tummy, Oh How Yummy

When I came across this blog carnival last week, I just knew it would be perfect for me.   So, I’m joining Lisa at Blessed With Grace for her Tempt My Tummy Tuesday carnival.   I hope y’all enjoy!

I am married to the world’s pickiest eater.   No, seriously, I am…   In the nearly 6 years that we have been married, he has consumed a limited number of vegetables.   I have tried to  convince him that not all vegetables are gross, gooey, and slimy.   So far, I have been able to add one vegetable to his list of “approved veggies.”      Yep, I have convinced him that cabbage can be good.   This is the recipe that won him over.   If that’s not an endorsement, I don’t know what is…

Mexican Cabbage Soup from 15 Minute Low Carb Recipes

1 quart beef broth
14-ounce can diced tomatoes with green chilies
1 pound ground round or other very lean ground beef
1 tablespoon oil
1/2 cup chopped onion
1 teaspoon minced garlic or 2 cloves garlic, crushed
1 teaspoon ground cumin
2 teaspoons oregano
2 cups bagged coleslaw mix

In  a large, microwaveable container combine the beef broth and canned tomatoes.   Microwave on High for 8 to 10 minutes.

While the broth and tomatoes are heating through, start browning and crumbling the beef in the oil. Use a large soup kettle or heavy-bottomed saucepan.   When the beef is about half browned, add the onion and garlic. Continue cooking until the beef is entirely browned.   Add the cumin and oregano, and stir them in, then add the heated beef stock and tomatoes.   Stir in the coleslaw mix and bring the whole thing to a simmer.   Cook for another minute or so, and serve.

Yield: 4 servings, each with 9 grams of carbohydrates and 2 grams of fiber, for a total of 7 grams of usable carbs and 24 grams of protein.

I do tweak a few things.

1) I almost always use a can of Rotel for the “tomatoes with chiles”. But if that has too much heat, you can use a can of diced tomatoes, and 1/2 can of diced chilies.
2) I use more than 1 quart of broth. Probably closer to 2 quarts. And I use bouillon with my hot water pot instead of canned broth.
3) I don’t use the oil.   I figure the beef has enough fat and it browns great.
4) I almost always add a packet of the dry Hidden Valley Ranch Dressing mix to the ground beef.   It just kicks it up a notch.
5) I rarely need to have a meal in 15 minutes, so I cook it all on the stove-top instead of the microwave.
6) I add the whole bag of coleslaw mix.

This recipe is perfect for cold winter weather.   It’s pretty inexpensive, and just plain yummy.   Hope you enjoy!