NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

7 oz 93% lean ground beef

0.5 cup yellow onion

0.5 cup carrots

1 clove garlic

2 cup green cabbage

0.5 cup tomato puree

2 cup beef broth

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 whole bay leaf

PREPARATION

• 1

  Heat the extra virgin olive oil in a large heavy-bottomed pot over medium-high heat.

• 2

  Add the ground beef to the pot and cook until browned, using a wooden spoon to break the meat into small crumbles.

• 3

  Stir in the diced yellow onion, sliced carrots, and minced garlic, sautéing for about 5 minutes until the onions are translucent.

• 4

  Add the shredded green cabbage and cook for another 3 minutes until it just begins to soften.

• 5

  Pour in the tomato puree and beef broth, stirring well to combine all ingredients.

• 6

  Add the sea salt, black pepper, dried thyme, and the bay leaf into the liquid.

• 7

  Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the vegetables are tender.

• 8

  Remove the bay leaf and serve the soup hot in deep bowls.