Cabbage Soup with Beef

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins

Soup cooked to perfection! This is by far the best soup I have ever had! Serve this on a rainy day. Oh, man, you are so in for a treat. Enjoy!

Ingredients:

2 tbsp olive oil

1 large onion chopped

1 lb 500 grams rib eye or scotch fillet steak, cut into 1-inch pieces (Trimmed of visible fat)

1 stalk celery chopped

2 large carrots peeled and diced

1 small green cabbage chopped into bite-sized pieces

4 cloves garlic minced

6 c beef stock or broth

3 tbsp fresh chopped parsley plus more to serve

2 tsp each dried thyme and dried rosemary (or dried basil or oregano)

2 tsp onion or garlic powder

Salt and freshly-cracked black pepper to taste

Directions:

Step 1: Place a large pot on the stove and turn the heat to medium.

Step 2: Add in oil and allow it to become hot.

Step 3: Add in the beef and cook both sides until brown.

Step 4: Add in the onions and cook for 3 to 4 minutes or until translucent.

Step 5: Add in the carrots and celery. Stir until well combined.

Step 6: Cook for 3 to 4 minutes or until soft.

Step 7: Add in the cabbage and cook for another 5 minutes.

Step 8: Add in the garlic and cook for another 1 minute until aromatic.

Step 9: Pour in the broth or stock.

Step 10: Add in the dried herbs, parsley, and garlic or onion powder. Cover and stir until well mixed.

Step 11: Allow it to simmer over medium-low heat for 10 to 15 minutes or until the veggies are soft.

Step 12: Add more seasonings if needed.

Step 13: Ladle into a serving bowl and sprinkle fresh parsley on top.

Step 14: Serve and enjoy!

Notes:

You can store this soup for 3 days in the fridge or up to 2 months in the freezer. Just make sure to place it in an airtight container.

Nutrition Facts:

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