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Beef Cabbage Carrot Soup

  • 210minutes
  • 410calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb ground beef (drain off fat)

  2. 1/2 head cabbage (chopped)

  3. 1 small sweet onion (sliced)

  4. 4 -6 carrots (sliced)

  5. 2 stalks celery (sliced)

  6. 2 cups beef stock

  7. 1/2 cup red wine

  8. 3 beef bouillon cubes (I used Knorr)

  9. 3 cups water

  10. 1 (16 ounce) can red kidney beans , undrained

  11. 2 (6 ounce) cans tomato paste

  12. 1 (28 ounce) can tomatoes , chopped and liquid added to soup

  13. 1 tablespoon dark brown sugar

  14. 2 tablespoons Worcestershire sauce

  15. 2 pinches caraway seeds

  16. 2 pinches fennel seeds

  17. 1/4 teaspoon black pepper

  18. 3/4 teaspoon garlic salt

  19. 1/4 teaspoon garlic powder

Instructions Jump to Ingredients ↑

  1. Chop onion, cabbage, carrots and celery. Saute in 2 tbsp olive oil. (Do not brown!) Just saute till the vegetables are tender. Remove to Large Pot.

  2. Use same pan as above and cook ground beef (you may substitute ground turkey) then drain off fat. Add to Pot.

  3. Add remaining ingredients and stir well. (I pinch the fennel seed and caraway seed between my fingers to slightly break open the seeds instead of throwing in whole seeds.)

  4. Bring to a boil, then reduce heat to a simmer. Simmer for 3-4 hours till all vegetables are very tender. Serve with a crusty bread. Enjoy!

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