Something about this rain makes me want to eat rib sticking meals. But after losing 20 pounds, there's no way I'm going to undo that just because of a little change in the weather.
I've mentioned that I do not eat a lot of red meat, but when I do I try to make it really count. I found some grass fed ground beef that was 85% lean and only 15% fat at the grocery, and that inspired this meal.
This is an "Eat TWO bowls and NOT feel guilty" meal!
Stuffed Cabbage Soup
1 lb ground beef
1 head cabbage
4 carrot stalks
4 ribs celery
4 cloves garlic
2 boxes of low sodium beef stock (love to get organic if they have it too)
1 28 oz. can whole tomatoes
1/2 small can of tomato paste
4-5 sprigs of fresh thyme
1 bunch of parsley
2 bay leaves
1 package of Italian seasoning (next to Taco/Chili seasonings in grocery)
1 package of Lipton Onion soup mix
In a large soup pot, brown the ground beef. Then remove with a slotted spoon and set aside. In same pot, saute roughly chopped onion, carrot, and celery. DO NOT SALT. You can open the Italian seasonings packet and use some of this to season as you go. Add the garlic and let saute for about a minute. Add the fresh thyme and bay leaves. Add the tomato paste and stir until it incorporates with all of the vegetables.
Add beef stock and deglaze the pot scraping up all the beefy bits from the bottom of the pan. Add the ground beef back to the pot, then the whole tomatoes and both seasoning packets (Italian and onion soup mix).
Finally add the thinly sliced cabbage. And turn up the heat on the soup pot to medium high and let the soup come to a boil. Then turn the heat down and let the soup simmer for 10 - 15 minutes.
At the very end, chop the parsley and add to the pot.
I serve this with crusty whole wheat bread. It's VERY healthy, but yet it's filling.
Remember, it's an "Eat TWO bowls and NOT feel guilty" kinda meal!
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