Beef and Cabbage Soup Recipe

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This is a great quick weeknight soup, that doesn’t require a long slow cook. 
Serves: 4 to 6 Ingredients:...
This is a great quick weeknight soup, that doesn’t require a long slow cook. 
Serves: 4 to 6 Ingredients: 1lb (500 g) lean ground beef 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, thinly sliced 2 celery stalks, sliced 4 cups (1L) sodium-reduced beef stock 2 cups (500 mL) water 1/4 cup (60 mL) tomato paste 2 Tbsp (30 mL) Vegemite 1 cup (250 mL) cooked rice Method: In large soup pot, brown beef over medium-high heat, breaking up with back of spoon. Spoon off any excess oil.

Add 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, water, tomato paste, and Vegemite. 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.
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