Its been a couple of weeks since I've cooked something new. Finally feeling settled in the new place and cooking will make me feel even more settled.
It's a blustery, rainy, coldish day here in Seattle. The perfect day for soup. And I found just the soup! I've made a couple of cabbage and beef soups in the past. All of them delicious. This one, equally as delicious. Super easy and enough leftovers for everyone.
Make this soup. SkinnyTaste never disappoints and this one doesn't either.
 |
| Photo from SkinnyTaste |
Recipe from SkinnyTaste
- 1 lb 90% lean ground beef
- 1-1/2 tsp kosher salt
- 1/2 c diced onion
- 1/2 c diced celery
- 1/2 c diced carrot
- 28 oz can diced or crushed tomatoes
- 5 c chopped green cabbage
- 4 c beef stock
- 2 bay leaves
Brown ground beef and cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes. Add salt / pepper to taste
When browned, add the onion, celery and carrots and sauté 4 to 5 minutes.
Add the tomatoes, cabbage, beef stock and bay leaves, cook 40 minutes on low.
Remove bay leaves and serve. Makes 11 cups.
No comments:
Post a Comment