*  Exported from  MasterCook  *

                            Cabbage Roll Soup

Recipe By     : Weight Watchers Magazine, September/October 1997
Serving Size  : 10   Preparation Time :0:00
Categories    : Beef                             Crockpot
                Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground round
   3 1/2  cups          water
   2      cups          coarsely chopped green cabbage
   1      cup           sliced carrot
     1/2  cup           sliced celery
     1/2  cup           chopped onion
     1/2  teaspoon      dried dill
     1/2  teaspoon      dried oregano
     1/2  teaspoon      dried basil
     1/2  teaspoon      pepper
   3      cans          beef consomme -- undiluted
                        --10.5 ounces per can
   2      cans          diced tomatoes -- undrained
                        --14.5 ounces per can
     1/2  cup           uncooked converted rice

1. Brown meat in a nonstick skillet over medium-high heat; drain well.  
Place meat in a 4-quart electric slow cooker; stir in water and next 10 
ingredients.  Cover; cook on low-heat for 8 hours.  Increase heat setting 
to high; stir in rice.  Cover and cook an additional 30 minutes or until 
rice is tender.
Yield: 10 servings  (serving size: 1 1/3 cups). Selections: 1 P/M, 1 FR/V, 
40 C.  Points: 4. Per serving: Calories 178 (29% from fat); protein 14.9 
g; fat 5.8 g (sat 2.2 g); carbohydrates 17.3 g; fiber 2.2 g; cholesterol 
46 mg; iron 2.4 mg; sodium 776 mg; calcium 48 mg. 




                   - - - - - - - - - - - - - - - - - -