Beef and Cabbage Soup

Author: Canadian Living

Perfect for warding off the winter chills, this hearty soup is ready in half an hour.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2010

Ingredients

  • 12 oz lean ground beef
  • 1 tablespoon vegetable oil
  • 1 onion diced
  • 1 clove garlic minced
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon 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

Method

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.

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

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 45.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Beef and Cabbage Soup

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