Ground Beef and Cabbage Soup with Rice
Cabbage is an excellent source of Vitamin C. It also contains significant amounts of glutamine, an amino acid, which has anti-inflammatory properties. (source: Wikipedia)
3/4 pound lean ground beef
1 tablespoon vegetable oil
1 medium onion, diced
1 garlic clove, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon freshly grated black pepper
1 pinch ground cloves
3 cups roughly chopped cabbage
2 carrots, cut in two lengthwise, then sliced
2 ribs of celery, sliced
3 cups reduced sodium beef broth
3 cups water
1/4 cup tomato paste
2 bay leaves
1 cup cooked long grain white rice (can also use cooked brown rice)
In a large pot over medium-high heat, brown the ground beef. Place in a bowl and set aside. Discard excess grease from the pot; rinse in hot water and dry. Heat the vegetable oil over medium heat. Add the onion, garlic, thyme, marjoram, salt, pepper and cloves, stirring for about 5 minutes or until the onion is soft. Add the cabbage, carrots and celery and cook, stirring, for 3 minutes. Add the broth, water, tomato paste and bay leaves; stir. Stir the reserved ground beef in with the soup mixture and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the cabbage is tender. Add the rice and heat for another 2 minutes. Remove bay leaves and serve.
Recipe Info
0% would make this again
Be the first to review this recipe.
Rate this recipe
Send to a friend
Print
recipe
