Growing up, I was definitely that typical “vegetable soup…YUCK” kind of kid. Tell me it’s cabbage soup, and I would’ve thought you’d grown three heads.
It’s really funny how our taste buds change over the years and recipes form. I visited my friend, Brandy, one night for dinner. She was looking for gluten-free and dairy-free meals for us when she stumbled across a recipe for beef + cabbage soup. At this point in my life, I am down to try any meal (sans seafood + meats that aren’t typically in your local meat department).
Yall. This soup (nearly) changed my life. I think I have made it 3 times in 4-6 weeks, no joke. It’s easy to make, freezes perfectly, and is almost 100% healthy. The beef really brings a bold flavor to the soup so you can ingest all the veggies with a great full flavor. It’s the epitome of a win-win.
In regards to recipes, I’m kind of like Ms. Frizzle: take chances and get messy. I put similar measurements, but really just get wild and toss some veggies in your crockpot.
Beef + Cabbage Soup
1 lb of ground beef
1 head of cabbage, chopped
1 onion, diced
1 large can of diced tomatoes
3-4 carrots, diced
64 oz of beef broth
Salt + Pepper
Garlic powder (let’s say a tsp)
Brown your meat + onion on the stove
Transfer to the crockpot
Throw all ingredients into crockpot
Cook on low for 9 or so hours or high for 4-6 hours
*your length of time is completely dependent on your crockpot and how tender you want the cabbage and carrots to be. I like mine more tender and less crunchy, so I leave mine on high forever.
Serve with some garlic bread + a salad and that’s it! I cannot tell you how much I love freezing what is leftover and having a delicious and ready meal in the freezer!
If you try this recipe let me know + let me know what other ingredients you added! Brandy added rice to hers! The possibilities are endless!