Cabbage Taco Soup
|Extra lean ground beef/Extra lean ground turkey||8 Ounce|
|Tomato sauce||15 Ounce (1 Can Or 1 3/4 Cup, Hunts Brand)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Taco seasoning||1 Tablespoon|
|Liquid splenda/Sugar twin||2 Teaspoon (Pourable Type)|
|Dried parsley flakes||1 Teaspoon|
|Canned red kidney beans||8 Ounce, rinsed and drained (1 Can)|
|Shredded cabbage||4 Cup (64 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
In a large skillet sprayed with olive oil-flavored cooking spray, brown meat.
Spray a slow cooker container with olive oil-flavored cooking spray.
In prepared container, combine tomato sauce, water, taco seasoning, Splenda, and parsley flakes.
Add kidney beans, cabbage, and onion.
Mix well to combine.
Stir in browned meat.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.