Ingredients
Scale
- 1 lb lean ground beef (or ground turkey for a leaner option)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 medium head of green cabbage, chopped into 1-inch pieces
- 2 large carrots, sliced into rounds
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 6 cups low-sodium beef broth (or vegetable broth)
- 1 cup cooked brown rice (or cauliflower rice for a low-carb detox)
- 1 tablespoon apple cider vinegar (adds a bright detox kick)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat. Break the meat into small crumbles as it cooks. Once the meat is no longer pink, add the diced onions and sliced carrots. Sauté for about 5 minutes until the onions become translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn the garlic.
- Add the chopped cabbage to the pot. It may look like a lot of cabbage, but it will wilt down significantly as it cooks. Pour in the beef broth, diced tomatoes, tomato sauce, dried thyme, and smoked paprika. Stir everything together and bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the cabbage and carrots are tender.
- Stir in the cooked brown rice and the tablespoon of apple cider vinegar. The vinegar is the secret ingredient that balances the sweetness of the tomatoes and cabbage. Let the soup heat through for another 2 to 3 minutes. Taste and adjust seasonings with salt and pepper. To serve, ladle the soup into deep bowls and garnish with a generous sprinkle of fresh parsley. This soup pairs perfectly with a slice of whole-grain crusty bread.
- Cook Time: 50 minutes