Winter and soup have so many tasty directions you can take. Broth based is at the top of my list. This Beef and Cabbage soup is outstanding with all the fresh flavors. I used local vegetables from Crisp Country Acres and the ground beef mixed with heart from Country Dairy. All procured from my friends at West Michigan Farmlink. Do not fret if you cannot get local vegetables. Using fresh veggies is the key to making this great soup. Enjoy! Beef and Cabbage Soup
3 TB olive oil 1 onion, Diced 3 Carrots, diced 2 stalks of celery, diced 4 cloves of garlic 1lb Ground Beef 4 cups rough chopped cabbage 8 cups beef broth ¾ Cup long grain white rice 2 TB brown sugar 1 28oz can petite diced tomatoes 3 TB sherry vinegar 2 bay leaves ¼ cup chopped parsley Salt and pepper to taste Directions: Heat olive oil, onion, garlic, celery and carrots on medium. Saute until onions are translucent. Add ground beef and brown. All remaining ingredients with a pinch of salt and pepper. Stir, raise heat to medium high and bring to a boil. Once boiling, reduce heat to medium low and simmer for 45 minutes until rice is fully cooked. Remove bay leaves and taste the soup. Add more salt and pepper if necessary. Ladle into bowls and garnish with a drizzle of olive oil and chopped parsley if desired.
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AuthorFood, Family, Friends. This is where it all begins and ends in my kitchen. CategoriesArchives
November 2022
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