Wednesday, April 2, 2014

Ground Beef Cabbage Soup

Eight individual servings of Ground Beef Cabbage Soup ready for the freezer. 

1 pound lean ground beef
1 large onion, chopped
1 large clove garlic, minced
4 cups beef stock, preferably homemade bone broth
1 can tomato sauce
1 can tomatoes, petit diced
2 large carrots, thinly sliced
4 large radishes, thinly sliced
2 ribs celery, thinly sliced
1/2 medium cabbage, chopped
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1/2 teaspoon black pepper
1 teaspoon salt
2 bay leaves
1 dash ground cloves, optional
4 dashes Tabasco sauce, optional

1. Brown the beef, onions and garlic in a large stock pot.  Drain if desired.

2. Add all the remaining ingredients and simmer till the cabbage, carrots and radishes are tender, about 25 -       30 minutes.

Servings: 4


I use any combination of beef stock and tomato products, sometimes sauce, sometimes paste and water, sometimes just petit diced, etc.  Just so long as there's broth and tomato, it's good.

You could certainly add whole grain rice, quinoa, buckwheat or barley to this for a carbohydrate source.

No comments:

Post a Comment

Thank you for commenting on my blog post! If you like my blog, become of member or subscribe! (Check out the side bar on the right.) You can also share it with your friends via Facebook, Twitter, or email. I appreciate you!