Cabbage Soup recipe

This has been one of my favorite cold-weather foods for years, and just happens to be WLS-friendly.

You  need:

Two medium-large carrots
One green pepper
One medium-large onion
Two large cans of diced tomatoes
One large-ish head of cabbage

3 lbs of chicken (thighs work best) and a large can of chicken broth, OR
3 lbs of ground beef, browned with A1, and a large can of beef broth

A1 steak sauce or generic equivalent
HOT hot sauce (don't worry!)

Salt, pepper, garlic

- Cook your chicken and chop it up, or brown your burger, first.
- In a large pot with heat just under high, pour in about an inch of broth.  Chop up your carrots, peppers, and onion and add them to the broth in that order. 
-While they're cooking, either grate or chop up your cabbage.  I like it in about 1' x 1/2' strips, so it's chunkier.
- when the veggies are cooked, add your tomatoes and burger as well as your salt, pepper, and garlic to taste.
- add about 1/4 c. of the A1 steak sauce.  Don't skip the sauce, it's the important super-secret magic ingredient!
- add cabbage, leave heat up quite high, and let cook for an hour or two.

As far as the hot sauce goes, it's totally optional.  I don't do much spicy stuff, so if it's the REALLY hot stuff (habanero), a tablespoon will give you just a hint of heat after a bite, and two tablespoons will let you know it's there as you're eating it, but still be tolerable.

This is super-simple and super-quick.  As with all things, add, subtract, and tweak as you please! 

I love cabbage soup, but I don't make mine with any meat usually.  I sometimes will add leftover chicken to the bowl, but mostly not.  I guess for our new protein needs I should be adding the chicken and/or beef.  My recipe is basically the same as yours minus the green pepper.  I can't tolerate, or don't like cooked green pepper.  I haven't used A1, but I do use dried red chili pepper.  I may just have to try the A1.  Thanks.
Jan