Best Cabbage and Beef Soup
Easy to make, with lots of flavor!
- 2 tablespoons olive oil
- 1 lb. rib eye steak cut into 1-inch pieces (trimmed of visible fat)
- 1 large onion chopped
- 1 stalk celery chopped
- 2 large carrots peeled, diced
- 1 small green cabbage chopped into bite-sized pieces
- 4 cloves garlic minced
- 4 cups beef stock
- 14 oz diced tomatoes (1 can)
- 3 tablespoons fresh chopped parsley plus more to serve
- 2 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoons onion powder
- 1 teaspoon garlic powder
- Salt and freshly-cracked black pepper to taste
Heat oil in a large pot (I used dutch oven) over medium-heat, add the beef and sear one all sides until browned, about 6 minutes (3 on each side). Add the onions and cook until transparent, about 2-3 minutes.
Add the celery and carrots to the pan, mixing through the flavours in the pot. Cook while mixing occasionally for about 4-5 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through.
Add the stock, diced tomatoes, parsley, dried thyme and basil, onion and garlic powders. Mix well and bring to a simmering point; reduce heat to medium-low and cover with a lid.
Simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper.
Serve with chopped fresh parsley.
Calories: 146kcal | Carbohydrates: 9g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 206mg | Potassium: 507mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1925IU | Vitamin C: 33.9mg | Calcium: 65mg | Iron: 1.9mg