A hearty yet light cabbage beef soup that’s low on the carbs but loaded with tons of flavor! This soup is warm and cozy but light enough to enjoy if you’re looking for something waistline-friendly!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 2 hours & 10 minutes
    •    Yield: Serves 6-8

Ingredients

    •    2 tbsps olive oil
    •    1 ¼ pounds stew meat
    •    1 cup chopped onions
    •    ½ cup EACH: sliced celery AND sliced carrots
    •    6 cloves garlic, minced
    •    6 cups beef stock
    •    2 tbsps white vinegar
    •    1 tbsps EACH: granulated sugar AND soy sauce
    •    1 tsp EACH: dried thyme, dried rosemary, garlic powder, AND onion powder
    •    ½ large cabbage, chopped into bite-sized pieces

Method

1. PREP: Heat the oil in a large dutch oven or stock pot over medium-high heat. Sprinkle the beef with salt and pepper and brown in batches for roughly 2-3 minutes per batch. Do not overcrowd the pot as the meat will steam rather than sear. Remove the browned beef to a plate.
   
   
2. COOK: Add the onions, and scape down the brown bits on the bottom of the pan with a wooden spoon, Cook the onions for 4-6 minutes or until they start to turn translucent. Add the garlic and cook for another 30 seconds. Add the seared beef, sliced celery, carrots, beef stock, sugar soy sauce, vinegar, thyme, rosemary, garlic powder, onion powder, and bay leaf.
   
   
3. SIMMER: Bring the stew to a boil before covering, lowering the heat, and allowing it to simmer for 1 1/2 – 2 hours or until the beef is tender. Add the cabbage during the last 15-20 minutes of cooking so that it doesn’t become too mushy. Taste and adjust with salt and pepper as desired. Serve topped with chopped parsley alongside crackers or crusty bread!

NOTES:

    •    When it comes to the carrots and celery, you have two options. You can add the carrots and celery at the beginning, but I found that by the end of the cooking time, they were a little too overcooked for my taste. I like to add the carrots and celery around the last 30 minutes so that they’re cooked but not overly mushy! It’s totally your call though, you can sauté them with the onions and let them cook down, or add them a few minutes before the cabbage, there’s really no right or wrong answer!

    •    be sure to swap the soy-sauce for gluten-free tamari if you follow a GF diet.

This great family recipe is thanks to Little-Spice-Jar Recipes at http://littlespicejar.com/warm-hearty-cabbage-beef-soup/