Appetizers / Soups / Salads

Cabbage Patch Soup-Cooking after Gastric Bypass is for Dinner.

Cabbage Patch Soup-Cooking after Gastric Bypass takes 20 minutes to prepare.

Cabbage Patch Soup-Cooking after Gastric Bypass takes 45 minutes to cook.

Cabbage Patch Soup-Cooking after Gastric Bypass makes 16 servings.

The ingredients for Cabbage Patch Soup-Cooking after Gastric Bypass are:

1 ? lb lean ground beef
2 tbsp olive oil
1 clove garlic
1 cup each:
Chopped celery, chopped onions, chopped carrots
? chopped green bell pepper
2 cups cubed potatoes
3 cups sliced/chopped napa cabbage
1 28 oz can diced tomatoes, undrained
1 6oz can tomato paste
3-5 cups low sodium beef broth
1 bay leaf
1-1 ? tsp dried basil
2 tbsp dried parsley
1 tsp paprika
Salt & pepper to taste

Here is how you make Cabbage Patch Soup-Cooking after Gastric Bypass:

Brown beef, drain if needed. Cook celery, onions, carrots, green pepper and garlic in olive oil until soft- about 3-4 mins. Add all ingredients, except cabbage. Bring to boil, reduce to simmer. Cover and cook for about 20 mins. Add cabbage, cover and cook for about 10 more mins. Remove bay leaf before serving.Serving Size: 16 10 oz servingsNumber of Servings: 16Recipe submitted by SparkPeople user LADYBUGPLUS.

The nutritional information for Cabbage Patch Soup-Cooking after Gastric Bypass is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 178.0

• Total Fat: 7.3 g
• Cholesterol: 45.5 mg
• Sodium: 1,002.2 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 3.2 g
• Protein: 17.4 g

The dietary needs meet for Cabbage Patch Soup-Cooking after Gastric Bypass is Low Fat