BEEF AND CABBAGE SOUP
Light, but filling, this Beef and Cabbage Soup will fill you up without weighing you down, and will keep you warm from the inside out.
INGREDIENTS
- 1 yellow onion
- 2 cloves garlic
- 2 Tbsp olive oil
- 1 lb. ground beef
- 5 cups cabbage, shredded (about 1 lb.)
- 2 15oz. cans stewed tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- freshly cracked pepper
- 6 cups beef broth*
- 1 Tbsp Worcestershire sauce
- 1 lemon
- handfull fresh parsley
INSTRUCTIONS
- Finely dice the onion and mince the garlic. Add both to a large soup pot with the olive oil and sauté over medium heat until the onions are soft (about 5 minutes). Add the ground beef and continue to sauté until browned. If using a higher fat content beef, drain the fat once the beef has browned.
- Add the shredded cabbage, stewed tomatoes (with juices), oregano, basil, some freshly cracked pepper (I like it peppery, so about 20 cranks of a pepper mill), the beef broth and Worcestershire sauce. Stir everything to combine.
- Place a lid on the pot, turn the heat up to high, and let it come to a boil. Once boiling, turn the heat down to low and allow it to simmer for about 30 minutes, or until the cabbage is very soft.
- Taste the soup and add salt if needed (I did not add salt, but you may need to depending on the type of broth you use). Use a spoon to break any larger pieces of tomato into smaller pieces. Squeeze about 1 Tbsp of lemon juice into the soup and add a handful of chopped fresh parsley. Stir to combine, taste once more and make adjustments if needed, then serve.
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