#63 – Beef Cabbage Soup

#63 – Beef Cabbage Soup

I recently went on vacation with the intention of eating fresh foods that make me feel good …and then reality set in with boardwalk treats and fried fare. This week, I was in the mood for a reset to bring me back into accordance with fruits and vegetables, rather than deep fried madness. Today’s recipe for cabbage soup is perfect for just that. 

 

Now you may have heard of the cabbage soup diet before – I’m not here to recommend the fad diet. Most studies show that while these types of quick diets can show results in the short-term, they are hard to maintain when returning to your normal way of eating. However, this soup recipe is a riff on the original recipe and I must say I think it is a very healthy soup. As we’ve talked about before, cooking leafy greens like cabbage helps to make them more digestible and nutritious. I’m a pretty lazy person and this means that even if I have all the best intentions to eat well, sometimes it just doesn’t happen. Soup is a great solution as it can be made in a large quantity that lasts a couple of days. 

 

One of my critiques of the OG cabbage diet soup is that it does not contain any protein! My recipe contains stew beef. If you prefer chicken, I recommend cooking the meat separately and adding in once the veggies have started to soften. Same thing with pre-cooked beans! I can imagine kidney beans or chickpeas working very well with this soup!

 

You’ll need

Olive Oil

1 – 2 packages of stew beef

½ cabbage, chopped

1 large can of diced tomatoes

1 large onion, diced

1 bell pepper, sliced

1 cup chopped carrots

¾ cup chopped celery

Salt, pepper, cumin, and garlic to taste

 

Optional: a few slices of jalapeno or red pepper flakes

 

  1. Prepare all of your vegetables and season the beef with salt and pepper. 
  2. In a large pot, heat olive oil over medium high and brown the stew meat on all sides. Once partially browned, add in your onions. 
  3. When the onions begin to sweat, add the carrots, bell pepper, and celery while stirring to combine. 
  4. Once the vegetables have started to soften, add the can of diced tomatoes, including the juice. At this point, I like to do an initial seasoning with the spices so they are present while the soup is simmering. 
  5. Add the chicken broth and chopped cabbage. Mix and allow the soup to simmer on low-medium heat for about 25 minutes. 
  6. Turn off the heat, mix in a second round of seasonings and allow the soup to rest for about 20 minutes
  7. Enjoy with jalapeno slices or cilantro! This soup is also great with melted cheese.

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