Try this Country Cabbage Soup recipe, or contribute your own.
- 1 pound ground beef
- salt and pepper to taste
- 1 can chicken broth
- 2 teaspoons splenda
- 1 clove garlic minced (i am going to shake in some powdered garlic
- 1 small onion chopped (can be purchased frozen--no work)
- 28 ounces diced tomatoes
- 1/2 head cabbage head chopped (i'm going to us prepared cabbage for slaw)
- 3 stalks stalks celery coarsely chopped (not sure i have any--probably will omit)
- Carbohydrate 13.1348666666667 g
- Cholesterol 113.3980925 mg
- Fat 38.7478808333333 g
- Fiber 3.98850007216136 g
- Protein 28.2416858373333 g
- Saturated Fat 14.5692225332333 g
- Serving Size 1 1 Serving (490g)
- Sodium 478.135962633333 mg
- Sugar 9.14636659450531 g
- Trans Fat 9.79799965633334 g
- Calories 515 calories
Step-by-step
- brown beef (drain any fat from pot)
- Add remaining ingredients and simmer uncovered for about 30 minutes, until veg. are tender.
Unlike a traditional beef stew thickened with a flour roux, this broth-based vegetable soup relies entirely on the natural starches of the tomatoes and the water released by the brassicas to body the liquid. Browning the ground beef thoroughly over medium-high heat for about eight to ten minutes develops the essential fond on the bottom of a heavy-bottomed Dutch oven, which subsequently deglazes into the chicken broth. Controlling fat content matters here; draining excess grease prevents an oily sheen from coating the surface of the simmering pot. Judge doneness visually rather than relying on a thermometer by monitoring the cabbage shreds. Raw cabbage possesses a rigid cellular structure that softens completely within thirty minutes of exposure to simmering liquid, turning translucent and tender without losing its structural integrity entirely. Celery stalks, if included, should yield to the tines of a fork with slight resistance. Artificial sweeteners like the small amount of granular product listed can balance the high acidity of canned diced tomatoes, though omitting it entirely alters only the sweetness profile without compromising food safety. Dietary modifications function smoothly within this framework; ground turkey or plant-based crumbles substitute for red meat at a one-to-one ratio without altering liquid volumes or simmer times. Leftover portions store safely in an airtight glass container inside the refrigerator for up to four days, and the flavors actually meld further after twenty-four hours of chilling.
