Beef and Cabbage Soup
Ingredients
The soup base
-
1
lb.
ground beef
-
1
yellow onion
yellow onion
-
2
cloves
garlic
-
5
cups
cabbage, shredded
-
2
15 oz. cans
stewed tomatoes
-
6
cups
beef broth
-
1
Tbsp
Worcestershire sauce
-
1
lemon
lemon
-
1
handful
fresh parsley
Seasoning
-
2
Tbsp
olive oil
-
½
tsp
dried oregano
-
½
tsp
dried basil
-
to taste
freshly cracked black pepper
Instructions
- Dice the onion and mince the garlic, then sauté them in olive oil until the onions are soft.
- Add the ground beef and cook until browned, draining excess fat if necessary.
- Stir in the shredded cabbage, stewed tomatoes (with juices), oregano, basil, and black pepper.
- Pour in the beef broth and Worcestershire sauce, then mix well.
- Cover the pot, bring to a boil, then reduce heat and simmer for about 30 minutes until the cabbage is soft.
- Taste and adjust seasoning, adding salt if needed.
- Squeeze in lemon juice and stir in chopped parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
285
Total fat
16g
Total carbohydrates
17g
Total protein
19g
Sodium
1219mg
Cholesterol
0mg
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