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.
Servings: 6 about 2 cups each
Calories: 284.95kcal
Ingredients
- 1 yellow onion $0.32
- 2 cloves garlic $0.16
- 2 Tbsp olive oil $0.26
- 1 lb. ground beef $5.99
- 5 cups cabbage, shredded (about 1 lb.) $0.29
- 2 15oz. cans stewed tomatoes $0.98
- 1/2 tsp dried oregano $0.05
- 1/2 tsp dried basil $0.05
- freshly cracked black pepper $0.07
- 6 cups beef broth* $0.78
- 1 Tbsp Worcestershire sauce $0.06
- 1 lemon $0.32
- 1 handful fresh parsley $0.25
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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Notes
*I use Better Than Bouillon to make my broth, which is less expensive and more flavorful (IMHO) than canned or boxed broths.
Nutrition
Serving: 1Serving | Calories: 284.95kcal | Carbohydrates: 17.43g | Protein: 18.57g | Fat: 16g | Sodium: 1219.77mg | Fiber: 3.67g