Name: Beef and Cabbage Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 yellow onion ($0.32); 2 cloves garlic ($0.16); 2 Tbsp olive oil ($0.26); 1 lb. ground beef ($5.99); 5 cups cabbage, shredded (about 1 lb.) ($0.29); 2 15oz. cans stewed tomatoes ($0.98); 1/2 tsp dried oregano ($0.05); 1/2 tsp dried basil ($0.05); freshly cracked black pepper ($0.07); 6 cups beef broth* ($0.78); 1 Tbsp Worcestershire sauce ($0.06); 1 lemon ($0.32); 1 handful fresh parsley ($0.25)

Beef and Cabbage Soup

Light, but filling, this Beef and Cabbage Soup will fill you up without weighing you down, and will keep you warm from the inside out.

1 hr total 10 min prep 50 min cook 6 284 cal

Instructions

Tap a step to mark it done

1 Finely dice the onion and mince the garlic. Add both to a large soup pot with the olive oil and sauté over medium heat until the onions are soft (about 5 minutes). Add the ground beef and continue to sauté until browned. If using a higher fat content beef, drain the fat once the beef has browned.
2 Add the shredded cabbage, stewed tomatoes (with juices), oregano, basil, some freshly cracked pepper (I like it peppery, so about 20 cranks of a pepper mill), the beef broth and Worcestershire sauce. Stir everything to combine.
3 Place a lid on the pot, turn the heat up to high, and let it come to a boil. Once boiling, turn the heat down to low and allow it to simmer for about 30 minutes, or until the cabbage is very soft.
4 Taste the soup and add salt if needed (I did not add salt, but you may need to depending on the type of broth you use). Use a spoon to break any larger pieces of tomato into smaller pieces. Squeeze about 1 Tbsp of lemon juice into the soup and add a handful of chopped fresh parsley. Stir to combine, taste once more and make adjustments if needed, then serve.