Beef, Cabbage and Tomato Soup
Recipe inspired by: Skinny Taste
- 1 tsp olive oil
- 1 lb 90% lean ground beef
- 1-1/2 tsp kosher salt
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 28oz. can diced or crushed tomatoes
- 5 cups chopped green cabbage
- 4 cups beef stock (boxed* or homemade)
- 2 bay leaves
Place a large soup pot or dutch oven on medium heat and add olive oil. Add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes.
When browned, add the onion, celery and carrots and saute 4 to 5 minutes.
Add the tomatoes, cabbage, beef stock and bay leaves, cover the pot and cook for 40 minutes.
Remove bay leaves and serve.
*if buying boxed broth be sure to check for added sugar and preservatives. Organic and grass fed always preferred