rolls into a hearty, healthy soup that the whole family will love. This soup is packed with flavorful veggies and comforting broth. It’s a perfect weeknight dinner that also happens to be gluten and dairy-free.
Ingredients
1 tbsp olive oil
1 lb lean ground beef
Kosher salt and ground pepper to taste
1 medium yellow onion diced finely
2 cloves garlic minced
2 medium carrots quartered and sliced
1 red bell pepper seeded and diced
A few spears of fresh thyme leaves picked
1 small green cabbage chopped (about 6-7 cups)
4 cups low-sodium beef broth
3 x 8 oz cans crushed tomatoes
1/2 cup brown rice uncooked, or quinoa
1 bay leaf
1 tbsp honey
Instructions
Heat the oil in a large dutch oven pot over medium heat.
Add ground beef and cook, mincing the meat with a wooden spatula as it browns. Season with salt and pepper.
Stir in the onion, garlic, carrots, pepper and thyme, and cook for a few more minutes, until veggies start to soften.
Add 1/2 cup of broth to deglaze the pot, stirring all the way through the bottom.
Add the remaining ingredients and stir well to combine.
Bring to a boil then reduce heat and simmer for 35-40 minutes, or until the rice is done and the cabbage is tender.
Remove and discard the bay leaf and serve soup hot
