Beef Cabbage Carrot Soup

  1. Chop onion, cabbage, carrots and celery. Saute in 2 tbsp olive oil. (Do not brown!) Just saute till the vegetables are tender. Remove to Large Pot.
  2. Use same pan as above and cook ground beef (you may substitute ground turkey) then drain off fat. Add to Pot.
  3. Add remaining ingredients and stir well. (I pinch the fennel seed and caraway seed between my fingers to slightly break open the seeds instead of throwing in whole seeds.)
  4. Bring to a boil, then reduce heat to a simmer. Simmer for 3-4 hours till all vegetables are very tender. Serve with a crusty bread. Enjoy!

ground beef, cabbage, sweet onion, carrots, stalks celery, beef stock, red wine, water, red kidney beans, tomato paste, tomatoes, brown sugar, worcestershire sauce, caraway seeds, fennel seeds, black pepper, garlic salt, garlic

Taken from www.food.com/recipe/beef-cabbage-carrot-soup-286011 (may not work)

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