chunks into a healthy, hearty soup the whole family will love. This soup is loaded with flavorful vegetables and comforting broth. This is a perfect weeknight dinner that also happens to be gluten and dairy-free.
Ingredients
1 tablespoon of olive oil
1lb lean ground beef
Kosher salt and ground pepper to taste
1 medium yellow onion, finely chopped
2 minced garlic cloves
2 medium carrots cut and sliced
1 red pepper seeded and cut into cubes
A few freshly picked thyme leaves spears
1 small chopped Kale (approximately 6-7 cups)
4 cups of low sodium beef broth
3 x 8 oz cans of crushed tomatoes
1/2 cup uncooked brown rice, or quinoa
1 bay leaf
1 tablespoon of honey
Instructions
Heat the oil in a large Dutch oven pot over medium heat.
Add the ground beef and cook, shredding the meat with a wooden spatula when it turns brown. Season with salt and black pepper..
Stir in the onion, garlic, carrots, pepper and thyme, and cook a few more minutes, until vegetables begin to tenderen.
Add 1/2 cup of broth to defrost the pot, stirring the entire bottom.
Add the remaining ingredients and stir well to combine.
Bring to a boil then reduce heat and simmer for 35-40 minutes, or until rice is done and cabbage is tender.
Remove and throw away the bay leaf and serve the hot soup
Cabbage Soup turns classic cabbage
