Beef and Cabbage Soup

By krystallondon

Ingredients

• 12 oz (340 mL ) lean ground beef
• 1 tbsp (15 mL) vegetable oil
• 1 onion, diced
• 1 minced clove garlic
• 2 bay leaves
• 1/2 tsp (2 mL) dried thyme
• 1/2 tsp (2 mL) marjoram
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 pinch ground cloves
• 3 cups (750 mL) chopped cabbage
• 2 carrots, halved lengthwise and thinly sliced
• 2 celery stalks, sliced
• 3 cups (750 mL) sodium-reduced beef stock
• 1/4 cup (50 mL) tomato paste
• 1 cup (250 mL) cooked rice
• 4 lemon wedges

Details

Servings 4

Preparation

Step 1

In 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 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%