This soup/stew can be made ahead of time and frozen (or freeze leftovers). In fact, it originally was made just for that purpose. Make it with or without the meat, switch out the beef broth for vegetable broth and it's vegan! Hearty and super easy. A crowd pleaser on cold nights.
Servings: 8 -10
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon butter
- 1 onion, chopped
- 1 cup celery ribs and leaves, chopped
- 1 pound ground beef
- 2 15- ounce cans kidney beans, not drained
- 3 cups chopped or shredded cabbage
- 4 cups beef broth
- 2 15- ounce cans stewed tomatoes, not drained
- 1 tablespoon chili powder
- 2 tablespoons sugar
- 2 teaspoons sea salt
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon fresh parsley or chives for garnish, optional
In a dutch-oven, add the olive oil and butter and heat to medium until butter has melted. Add onions and celery and begin to cook while you break up the ground beef. You can just break it up in the pot or roll it into small, loose meatballs before adding. Cook the onion, celery and beef mixture over medium heat until the beef just starts to cook on the outside.
Stir in the undrained kidney beans, cabbage, broth, stewed tomatoes and all the seasonings (save the parsley or chives until the end). Stir and bring to a boil. Reduce heat, cover and simmer at least 30 minutes but up to 1 hour, until the cabbage has softened and the broth has thickened.
Sprinkle individual servings with fresh parsley or chives, if desired.
Serve immediately or if wanting to freeze the soup, allow the soup to cool and then place in freezer-safe containers or gallon freezer bag.
To reheat from frozen: Thaw in refrigerator overnight. Reheat to slow boil. Serve!
Calories: 277kcal | Carbohydrates: 20g | Protein: 16g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 1171mg | Potassium: 661mg | Fiber: 6g | Sugar: 9g | Vitamin A: 495IU | Vitamin C: 17mg | Calcium: 76mg | Iron: 3mg