Beef and Cabbage Soup

By Grammie926

Ingredients

• 12 oz (340 g) lean ground beef
• 1 tbsp (15 mL) vegetable oil
• 1 onion, diced
• 1 clove garlic, minced
• 2 bay leaves
• 1/2 tsp (2 mL) dried thyme
• 1/2 tsp (2 mL) dried 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 sliced
• 2 ribs celery, sliced
• 3 cups (750 mL) sodium-reduced beef broth
• 1/4 cup (50 mL) tomato paste
• 1 cup (250 mL) cooked rice
• Lemon wedges

Details

Servings 6

Preparation

Step 1

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.