Beefy Cabbage and Tomato Soup

It is officially soup season. The only thing I’ve been drawn to cook and to eat lately has been SOUP.

And, despite the way it’s been looking on NTTC… I promise that this is not becoming a soup blog. But for now… here’s another soup recipe!

It’s warm comforting, and there are just ENDLESS options. When I spotted this recipe on Pinterest, I knew I had to give it a go. It’s reminiscent of cabbage rolls (a family favorite), but made in a fraction of the time, and eaten with a spoon.

I enjoyed this batch of soup over several days and even froze a few servings for the chilly days to come. Thanks, Gina, for another incredible recipe!

Beefy Cabbage and Tomato Soup

From Skinnytaste

Serves 7

INGREDIENTS

1 lb 90% lean ground beef

1 1/2 tsp. kosher salt

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced carrot

28 oz. can diced or crushed tomatoes

5 cups chopped green cabbage

4 cups reduced sodium beef stock

2 bay leaves

cooking spray

optional garnish: green onion

INSTRUCTIONS

1. Add ground beef and salt to a large pot or dutch oven prepared with cooking spray. Cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes. Optional: Remove to a food processor to finely grind the meat.

2. Once the meat is cooked, add the onion, celery and carrots and saute 4 to 5 minutes.