Paleo & Whole30 Cabbage Beef Soup

• Gluten free
• Paleo

• Meat

  • 2 lb Ground beef

• Produce

  • 4 cup Cabbage
  • 2 cup Carrots
  • 4 cloves Garlic
  • 2 14.5 oz. cans Tomatoes, Organic Fire Roasted
  • 1 Yellow onion, large

• Canned Goods

  • 4 cup Beef broth

• Baking & Spices

  • 2 tbsp Italian seasoning
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, light

Found on farmsteadchic.com

Description

Ingredients

• 2 tbsp. extra light olive oil
• 2 lbs. ground beef
• 1 large yellow onion, chopped
• 2 c. shredded carrots
• 4 cloves garlic, minced
• 2 tbsp. Italian seasoning
• 2 14.5 oz. cans organic fire-roasted diced tomatoes
• ½ tsp. salt, + more to taste
• ½ tsp. pepper, + more to taste
• 4 c. chopped cabbage
• 4 c. beef broth

Directions

• In a Dutch oven or large stock pot, warm the olive oil over medium-high heat.
• Add the ground beef and cook approximately 5-7 minutes, or until meat is mostly browned. Use a tool such as the Mix N Chop to easily keep your meat finely ground.
• Add onions and carrots and cook until the onion is translucent, about 10 minutes.
• Add garlic, Italian seasoning and salt and pepper, and cook 1 minute until fragrant.
• Stir in the tomatoes.
• Add the cabbage and beef broth.
• Bring everything to a boil.
• Reduce heat and simmer 20 minutes.
• Add more salt and pepperto taste if necessary.