Cabbage and Hamburger Soup

By Crick

Ingredients

• 1 lb ground beef
• 2 stalks celery, rinsed well and diced
• 1/2 large head of cabbage, diced
• 1 28 oz can diced tomatoes (with liquid)
• 1 8 oz can kidney beans (with liquid)
• 1/4 cup chopped onion
• 4 Beef bouillon cubes
• 3 cloves of garlic
• 4 cups water
• 1/2 tsp paprika
• 2 tsp celtic sea salt
• 2 tsp pepper

Details

Servings 8
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

1) In a large Dutch oven, brown ground beef and cook until it crumbles.
2) Add diced onions, celery and cabbage, cook until soft, stirring occasionally to prevent burning (see pro tip below).
3) Add salt and pepper.
4) Add diced tomatoes and kidney beans (with their liquid).
5) Stir to incorporate.
6) Add garlic, paprika, water and bouillon cubes, stir.
7) Let simmer one hour on low until soup has thickened and turned a darker red (or 4 hours on low in a slow cooker).
8) Serve immediately, soup tastes even better the next day!

Pro tip: cooking the meat, onions, celery, and cabbage before adding stock helps give the cabbage a buttery, rich flavor and takes away bitterness. While the rest of the soup can be made in a slow cooker, I strongly suggest pre-browning the meat and cooking the onions,celery and cabbage in the same pan as the meat, until lightly browned and very soft.