Cabbage Soup with Beef! Love this soup

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Quick to prepare, healthful, low in carbohydrates, and bursting with flavor is cabbage soup. Contains a minimum of ingredients and is packed with delicious, fall-apart meat, cabbage, carrots, onions, and garlic. You won’t believe how amazing this is—low it’s fat, low carb, healthful, diet-friendly, and incredibly full!

2 tablespoons olive oil
1 large onion chopped
1 pound 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 cups beef stock or broth
3 tablespoons fresh chopped parsley plus more to serve
2 teaspoons each dried thyme and dried rosemary (or dried basil and oregano)
2 teaspoons onion or garlic powder
Salt and freshly-cracked black pepper to taste

The meat should be seared until evenly browned on all sides in a large pot that has been heated to medium heat. They do not need to be fully cooked. Add the onions next, and sauté them until they are translucent (about 3-4 minutes).

As you stir the ingredients in the pan, add the celery and carrots. Cook for 3–4 minutes, stirring occasionally, then add the cabbage and cook for an additional 5 minutes, until it starts to soften. Finally, add the garlic and cook for 1 minute, stirring constantly, until fragrant.
After thoroughly combining the parsley, dried herbs, and onion or garlic powder, add the stock (or broth). Bring to a simmer, then lower the heat to medium-low and lid the pot.

Simmer for ten to fifteen minutes, or until the cabbage and carrots are tender. Add additional dried herbs if desired and season with salt and pepper. Serve hot with some fresh parsley on top (if desired).

Notes Cabbage soup can be frozen for up to 2 months or refrigerated for up to 3 days once it has cooled.


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