Ingredients
Scale
- 1 lb lean ground beef (90/10 or 93/7)
- 1 small head of green cabbage, chopped into bite-sized pieces
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced into rounds
- 2 stalks celery, sliced
- 1 can (14.5 oz) diced tomatoes (no salt added)
- 6 cups low-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Start by washing all your produce thoroughly. Chop the cabbage into roughly one-inch squares, discarding the tough inner core. Dice the onion, slice the carrots into thin rounds, and chop the celery. Mincing the garlic fresh provides the best flavor for this detox soup.
- Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook until it is completely browned and no longer pink. Use a wooden spoon to break the meat into small crumbles. Once cooked, drain any excess grease from the pot to keep the stew lean and healthy.
- Add the olive oil to the pot with the beef. Toss in the onions, carrots, and celery. Sauté these vegetables for about 5 to 7 minutes until the onions become translucent and the carrots begin to soften. Stir in the minced garlic and tomato paste, cooking for another 60 seconds until fragrant.
- Add the chopped cabbage, diced tomatoes (with their juices), beef broth, oregano, and thyme to the pot. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes, or until the cabbage is tender but not mushy.
- Taste the stew and add salt and black pepper according to your preference. If you want a bit of acidity, you can add a splash of apple cider vinegar at this stage. Ladle the hot stew into bowls and garnish with freshly chopped parsley.
- Cook Time: 50 minutes