Source: dLife

A healthy cabbage soup with vegetable juice and rice.

Servings

1 lb extra lean ground beef (5% fat)
6 cup fat free unsalted beef broth
4 cup vegetable juice, low sodium (V8)
29 oz Tomatoes, stewed, unsalted, canned (2-14.5 oz. cans)
2 cup fresh chopped onion
10 cup fresh shredded cabbage (or 1 lb bag cole slaw mix)
2 g Rice, white, long grain, enriched, instant
1 pinch black pepper

1 Stove Top Method: Bring everything, (except rice), to a boil over high heat in a large, nonstick soup pan.
2 Let boil 5 minutes, stirring occasionally. Turn off heat and stir in rice. Cover and let sit for 5 minutes. Serve hot. If desired, season with ground black pepper to taste.
3 Crock Pot Method: Put all ingredients (except rice), in a large crockpot, Stir well, Cover.
4 Cook for 8-10 hours on low or high for 4-5 hours. Before serving, stir in rice. Cover and let sit 5 minutes. Serve hot.

If you like stuffed cabbage rolls, you'll like this soup!