Beef Cabbage Soup
This ground beef and cabbage soup is heartwarming and supremely nourishing. It takes less than 40 minutes and only one pot to wash up.
Servings: 8
Equipment
- This is an affiliate link.Cast iron Dutch oven
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 1 onion chopped
- 2 carrots sliced
- 2 ribs celery diced
- 2 cloves garlic minced
- 1 lbs lean ground beef
- 2 tbsp ras el hanout (Moroccan spice mix) or any other mix of your choice
- 1 tsp salt
- 1/2 tsp hot smoked paprika
- 1/4 tsp black pepper
- 500ml / 2 cups tomato passata or crushed tomatoes
- 1½ litre / 6 cups beef or chicken stock
- 2 This is an affiliate link.bay leaves
- 150g / 3/4 cup uncooked rice I used arborio for a thicker soup
- 350g / 4 cups sliced cabbage
- 2-3 leaves fresh mint optional
- 1 tsp sumac optional
Instructions
- Heat the olive oil in a soup pot, then add the chopped onion, carrots and celery, sauté over low heat for 10 minutes, then add the minced garlic and cook for 20-30 seconds longer while stirring.
- Turn the heat to medium and add the ground beef and break it up with a wooden spoon or a spatula, season the mix with raw el hangout spice mix, smoked paprika, black pepper and salt, cook until no longer pink inside.
- Pour in the tomato passata or crushed tomatoes and beef stock, stir to combine, then add the bay leaves, rice, sliced cabbage and bring to a simmer, simmer for 15 minutes until the rice is done.
- Sprinkle with sliced mint and sumac for garnish.
Nutrition
Calories: 279kcal | Carbohydrates: 33g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 647mg | Potassium: 898mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3064IU | Vitamin C: 26mg | Calcium: 80mg | Iron: 4mg