Perfect for warding off the winter chills, this quick and easy soup is ready in half an hour.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2007
MethodIn large saucepan, brown beef over medium-high heat, breaking up with back of spoon. With slotted spoon, transfer to bowl. Drain fat from pan and wipe out pan.
Heat oil in 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 stock, 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.
Nutritional facts Per each of 6 servings: about
- Sodium 588 mg
- Protein 14 g
- Calories 204.0
- Total fat 8 g
- Cholesterol 31 mg
- Saturated fat 2 g
- Total carbohydrate 18 g
- Iron 14.0
- Folate 8.0
- Calcium 4.0
- Vitamin A 45.0
- Vitamin C 18.0