Vegetable Beef Soup with Cabbage
(for gluten free and dairy free, be sure to check all packages)
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
1 TBSP Olive Oil
1 lb lean ground beef
1 medium onion, diced
½ cup celery, diced
3 garlic cloves, peeled and minced
2 TBSP tomato paste
1 tsp paprika
½ tsp each of dried oregano, dried thyme, smoked paprika, garlic powder, salt and pepper
⅛ tsp red pepper flakes
1 14.5 oz can diced tomatoes
3 cups chopped green cabbage (about ½ of a medium head of cabbage)
4 cups beef broth, low sodium beef broth, or beef bone broth
2-3 cups water (adjust for your desired consistency)
1 TBSP apple cider vinegar
Directions:
In a large soup pot, heat the olive oil at medium heat for one minute.
Add the onions, celery and ground beef to the soup pot. Stir to break up the ground beef.
Once the beef is brown and the onion and celery are softened, add the minced garlic & tomato paste and stir to combine.
Add the paprika, dried oregano and thyme, smoked paprika, garlic powder, salt and pepper. Stir to mix all of the spices, then add the broth, water, and apple cider vinegar.
Add the diced tomatoes & cabbage. Let the soup boil for a few minutes, then reduce to low, and let it simmer for 25 to 30 minutes.
To serve, ladle soup over cornbread or crackers if desired; otherwise it is terrific as is if you are watching carbs or calories.
Suggestions and ideas:
Other great additions: squash or zucchini (just add during the last 15 minutes)
This is a great make-ahead meal and can be kept in your freezer for up to 6 months
This recipe is a low calorie lunch or supper. It comes in at 193 calories! It is very filling and satisfying.
