Beef and Cabbage Soup in Tomatillo Broth

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 Cilantro
  • 3 cloves Garlic
  • 1 tsp Garlic powder
  • 4 cups Green cabbage
  • 1 Jalapeno pepper
  • 1 Lemon or lime, wedges
  • 1 tsp Oregano
  • 1 Red bell pepper
  • 2 Roma tomato
  • 1 lb Tomatillos, fresh
  • 1 White onion, small
  • 1 Zucchini diced (about 2 cups, medium

• Canned Goods

  • 8 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1/2 cup Rice, long grain

• Baking & Spices

  • 10 oz Anahiem peppers
  • 1 tsp Paprika, smoked
  • 1 Pepper
  • 1 Red pepper flakes
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on hispanickitchen.com

Description

Directions

• Drain the canned tomatillos and transfer to the blender. Blend on high until smooth and set aside. If using fresh tomatillos, peel and rinse them. Add them to a saucepan of boiling water, reduce heat and cook for 10 minutes. Drain and transfer to the blender. Blend until smooth and set aside.
• Preheat a large dutch oven pot to medium-high heat for 2 to 3 minutes. Add the beef and season with salt, pepper, cumin, garlic powder, oregano, and smoked paprika. Cook, stirring often until the beef is seared and browned. Reduce heat to medium.
• Add the onion, garlic, jalapeño, and bell pepper. Cook for five minutes. Add the tomatillos from the blender and all of the remaining ingredients, minus the zucchini and rice. Bring to a boil and re-season with the dry spices used to season the beef.
• After about 20 minutes, add in the zucchini and the rice. Continue cooking until rice has cooked, for about 15 minutes. Stir now and then.
• Garnish soup with cilantro and lemon wedges.