Beef and Cabbage Soup
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 204 |
| pro | 14 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 18 g |
| fibre | 3 g |
| chol | 31 mg |
| sodium | 588 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 14 |
| vit A | 45 |
| vit C | 18 |
| folate | 8 |
Perfect for warding off the winter chills, this hearty soup is ready in half an hour.
Ingredients
- 12 oz lean ground beef
- 1 tbsp vegetable oil
- 1 onion, diced
- 1 clove garlic, minced
- 2 bay leaves
- 1/2 tsp dried thyme
- 1/2 tsp dried marjoram
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 pinch ground cloves
- 3 cups chopped cabbage
- 2 carrots, halved lengthwise and sliced
- 2 ribs celery, sliced
- 3 cups sodium-reduced beef broth
- 1/4 cup tomato paste
- 1 cup cooked rice
- Lemon wedges
Preparation
In large saucepan, brown beef over medium-high heat, breaking up with spoon. With slotted spoon, transfer to bowl. Drain fat from pan; wipe out pan.
Heat oil in same pan over medium heat; cook onion, garlic, bay leaves, thyme, marjoram, salt, pepper and cloves, stirring often, until onion is softened, about 5 minutes.
Stir in cabbage, carrots and celery; cook, stirring, for 3 minutes.
Add broth, 3 cups (750 mL) water and tomato paste. Return beef to pan and bring to boil; reduce heat, cover and simmer until cabbage is tender, about 15 minutes.
Stir in rice and heat through, about 2 minutes. Discard bay leaves. Serve with lemon.
Heat oil in same pan over medium heat; cook onion, garlic, bay leaves, thyme, marjoram, salt, pepper and cloves, stirring often, until onion is softened, about 5 minutes.
Stir in cabbage, carrots and celery; cook, stirring, for 3 minutes.
Add broth, 3 cups (750 mL) water and tomato paste. Return beef to pan and bring to boil; reduce heat, cover and simmer until cabbage is tender, about 15 minutes.
Stir in rice and heat through, about 2 minutes. Discard bay leaves. Serve with lemon.
Source : Canadian Living Magazine: March 2010
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