Beef Cabbage Soup
Beef Cabbage Soup is the perfect meal for cold weather. A great way to increase your protein and fiber intake. Even though the recipe calls for onions, cabbage and carrots, feel free to add any of your favourite vegetables.
Ingredients
- 10½ Ozs Lean Ground Beef
- 1 Yellow Onion Chopped
- 3 Clove Garlic Minced
- 1 Tsp Sea Salt
- ½ Tsp Black Pepper
- 2 Tbsps Tomato Paste
- 6 Cups Beef Broth Low Sodium
- 2 Cups Diced Tomatoes (From the can, with the juice)
- 3 Cups Green Cabbage Chopped
- 2 Carrots Medium, Chopped
Instructions
- Add the beef to the pan, breaking it up as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan.
- Add the onion and cook for three to five minutes until softened. Stir in the garlic, salt, pepper and tomato paste and cook for another minute.
- Add the broth and diced tomatoes and stir to combine the add the cabbage and carrots. Bring the soup to a gentle boil, then reduce heat slightly to simmer for 30 to 35 minutes or until the carrots and cabbage are tender.
- Season with additional salt and pepper if needed, then divide between bowls. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days or freeze for up to two months.
Serving Size
One serving is approximately equal to two cups.
More Flavor
Add other dried herbs and spices to taste, like red pepper flakes, paprika, cumin, or parsley.
No Ground Beef
Use ground chicken, turkey, or pork.
More Veggies
Add celery, zucchini, or kale.
