Cabbage and Ground Beef Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A recipe from Coup de Pouce. I made it today and it's very good and filling. It's an healthy recipe. Ingredients:
3/4 lb lean ground beef |
1 tablespoon extra virgin olive oil |
1 onion, diced |
1 garlic clove, finely chopped |
1/2 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 dash ground cloves |
3 cups roughly chopped cabbage |
2 carrots, cut in half on the lenght, then sliced |
2 celery ribs, sliced |
3 cups reduced-sodium beef broth |
3 cups water |
1/4 cup tomato paste |
2 bay leaves |
1 cup cooked rice |
lemon, quarters |
Directions:
1. In a large saucepan, cook ground beef at medium-high heat, stirring from timet to time for about 5 minutes or until not pink. With a skimmer, took out the beef and put in a bowl. Set aside. Deglaze the saucepan and then wipe off the grease.
2. In the saucepan, heat oil at medium heat. Add onion, garlic, thyme, marjoram, salt, pepper and cloves. Cook, stirring, for about 5 minutes or until onion has soften. Add cabbage, carrots and celery. Cook, stirring, for 3 minutes. Add stock, water, tomato paste and bay leaves. Stir.
3. Put the beef back in the saucepan and bring to boil. Reduce heat, cover and let simmer for about 15 minutes (me it was near 25 minutes) or until cabbage is tender. Add cooked rice and reheat for about 2 minutes. Remove bay leaves. Serve the soup with lemon quarters.
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