I always love a hearty vegetable soup, but today I decided to toss some beef into this one. I had never cooked a soup with beef before because I was always to nervous it would come out either too chewy or just gross. I’m weird with beef. The only way I really feel comfortable cooking it is in the “ground” form because it’s basically bulletproof. It’s time to step outside of my comfort zone and get creative! After tasting the beef in this soup, to my surprise, it came out great! I’ll definitely be making it again myself, and I loved it so much I had to share with you all.
The flavor of the broth is pleasing to the palate because the base is chicken broth of course, but I also like the extra zing from the celery salt and oregano. My mom’s side of the family is 100% Italian, so I grew up on some bomb food. The flavor of Oregano reminds me of that side of the family and the delish food I used to (and still) eat. It’s one of my favorites and I really enjoy cooking with it.
Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 4 people
2 lbs Stew Meat, diced
1/2 Head of Cabbage
1 Onion, chopped
4 Carrots, peeled & chopped
4 Stalks of Celery, chopped
1 Tbsp Fresh Garlic, minced
2 Tomatoes, chopped
1-32oz. Carton of Chicken Broth, sugar free & low sodium
1 Bay Leaf
1 Tbsp Sea Salt
1 Tbsp Black Pepper
1 Tbsp Garlic Powder
1 Tbsp Oregano
1 Tbsp Parsley, dried
1 Tsp Celery Salt
1/2 Tsp Cayenne Pepper
1 Tbsp Organic Extra Virgin Olive Oil
- In a large pot, heat olive oil on medium heat. Add onions, carrots, celery, and garlic, and sauté about 5 minutes.
- Add beef to vegetable mixture and cook until beef is browned.
- Add the rest of the ingredients, bring to a boil, reduce to a simmer, and cook 30-40 minutes, covered and until cabbage has reduced and all vegetables are softened.
- Serve and garnish with fresh parsley!
I hope you enjoy! I’m a big fan of soups, especially for dinner, in my bed, while watching The Office at the end of the day. There’s just something about it that makes me warm and happy. Try this one out! It’s simple, easy to make, and is delish. Also, the great thing about this recipe, is you can really throw any veggies in it. I love cabbage and carrots, so those were my main stars for this one. If you’re a Brussel sprout person, throw some of those in. If you want to add sweet potatoes, DO IT TO IT. It’s super versatile. Play with it!
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Yours In Health,