Recipe: Cabbage Roll Soup (crock pot) (WW points=4)

CABBAGE ROLL SOUP

1 pound ground round
3 1/2 cups water
3 cans (10.5 ounce each) beef consomme, undiluted
2 cans (14.5 ounces each) diced tomatoes, undrained
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
1/2 cup uncooked converted rice

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 remaining ingredients except rice.

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.

Source: Weight Watchers Magazine, September/October 1997