Beef, Cabbage and Tomato Soup

Recipe inspired by: Skinny Taste

Course Soup
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 11

Ingredients

  • 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

Instructions

  1. 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.

  2. When browned, add the onion, celery and carrots and saute 4 to 5 minutes.

  3. Add the tomatoes, cabbage, beef stock and bay leaves, cover the pot and cook for 40 minutes.


  4. Remove bay leaves and serve.

Recipe Notes

*if buying boxed broth be sure to check for added sugar and preservatives. Organic and grass fed always preferred

Contact Sally

Nourished Roots Nutrition, LLC
P: (303) 209-8640
F: (303) 209-8482
nourishedrootsrd@gmail.com

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Tip of the Day

Even the healthiest of cooking oils can inflame our bodies after they have been oxidized by air and light. Keep cooking oil bottles closed when not in use, buy in small quantities (even if that means you pay a bit more for each ounce), store oil away from light, buy delicate oils (like olive and flax) sold in dark containers, and choose omega-3 supplements from reputable suppliers (if they taste or smell “fishy” they are oxidized).