It is officially soup season. The only thing I’ve been drawn to cook and to eat lately has been SOUP.
And, despite the way it’s been looking on NTTC… I promise that this is not becoming a soup blog. But for now… here’s another soup recipe!
It’s warm comforting, and there are just ENDLESS options. When I spotted this recipe on Pinterest, I knew I had to give it a go. It’s reminiscent of cabbage rolls (a family favorite), but made in a fraction of the time, and eaten with a spoon.
I enjoyed this batch of soup over several days and even froze a few servings for the chilly days to come. Thanks, Gina, for another incredible recipe!
Beefy Cabbage and Tomato Soup
1 lb 90% lean ground beef
1 1/2 tsp. kosher salt
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
28 oz. can diced or crushed tomatoes
5 cups chopped green cabbage
4 cups reduced sodium beef stock
2 bay leaves
optional garnish: green onion
1. Add ground beef and salt to a large pot or dutch oven prepared with cooking spray. Cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes. Optional: Remove to a food processor to finely grind the meat.
2. Once the meat is cooked, add the onion, celery and carrots and saute 4 to 5 minutes.
3. Add the tomatoes, cabbage, beef stock and bay leaves. Cover and cook on low for 40 minutes.
Per 1 1/2 cup serving:
CAL 181; FAT 6g; CARBS 14g; PROT 15.5g; SUG 4.5g; FIB 2g
WW Points+: 4; WW Smart Points: 3
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