2 Tbsp olive oil, divided 12 oz lean ground beef 2 medium green bell peppers, diced 1 cup chopped yellow onion 1 lb fresh tomatoes, chopped 4 oz fresh green beans, trimmed and broken into 1-in pieces 1 cup frozen corn, thawed and patted dry 2 cups chopped green cabbage 3 cups low sodium beef broth 2 tsp dried oregano 2 Tbsp balsamic vinegar 1 tsp salt
Beef and Green Pepper Soup
½ tsp ground black pepper
1.
Heat 1 Tsp olive in a Dutch oven on medium-high, tilting to coat bottom lightly. Add beef and cook for 3 minutes or until browned, stirring frequently. Drain beef on paper towels, set aside.
2.
Heat remaining 1 Tbsp in Dutch oven on medium-high. Add bell peppers and onions and cook for 6 minutes or until edges begin to brown, stirring occasionally. Add beef back to Dutch oven along with tomatoes, beans, corn, cabbage, broth and oregano. Bring mixture to a boil over same heat, then reduce heat to a simmer, cover and cook for 15 minutes or until beans are tendercrisp.
3.
Remove Dutch oven from heat, stir in remaining ingredients, and let stand 10 minutes before serving to allow flavors to meld.
Nutrition per serving: 182 calories, 5.5g fat, 16g protein, 17g carbohydrate, 3.5g fiber, 413mg sodium Makes 6 (1 ½ cup) serving
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