corned beef & cabbage soup
Author: Teri Vaughn
Recipe type: Soup
Serves: 6
- 1 lb. grass-feed beef
- 1 small organic onion, chopped
- 4 cups of home-made bone broth or organic beef broth
- 3 garlic cloves, minced
- 3 cups organic tomato sauce
- 5 cups organic green cabbage, chopped (1 small cabbage)
- ½ cup organic carrots, shredded
- 1 cup cooked organic long grain brown rice
- 2 dried bay leaves, crushed
- ½ tsp. dried oregano
- 2 tbsp. coconut sugar
- 1 tbsp. apple cider vinegar
- ½ tsp. caraway seeds
- salt and pepper to taste
- crushed red pepper to taste (optional)
- sour cream (optional)
- In a large soup pot, add the beef and cook over medium-high heat. Break it apart with a wooden spoon.
- Add the onion. Cook about 8 minutes or until the beef is brown, stirring occasionally.
- Add the bone broth, garlic, tomato sauce, cabbage, carrots, rice, bay leaves, oregano, coconut sugar, vinegar, caraway, salt, and pepper.
- Cook for 30 minutes on medium heat.
- Add crushed red peppers, optional
- Add sour cream, optional
I use organic vegetables when available.
Serving size: 1 bowl Calories: 443 Fat: 19 Saturated fat: 5 Unsaturated fat: 4 Trans fat: 0 Carbohydrates: 42 Sugar: 12 Sodium: 755 Fiber: 19 Protein: 29 Cholesterol: 2
Recipe by A Wholesome Dish at https://www.awholesomedish.com/healthe-cabbage-roll-soup/
3.5.3229