What Could be Better? … Nutritious, Delicious, and Oh, So Easy!
This soup recipe makes one of the easiest gluten-free, dairy-free soups in my repertoire. Satisfying without weighing you down, Beef, Bean & Cabbage Soup is full of nutrients, fiber, and comforting flavors. Loaded with immense protein from the beef and beans, and plenty of fiber from the beans and cabbage, it is truly a “good for you” soup. It’s ready in less than an hour and uses simple ingredients. Enjoy!
Prep time: 5 minutes
Total Cooking time: 45 minutes
1 lb. extra lean ground beef
1 Tablespoon grapeseed oil
1/2 teaspoon onion powder
2 cans dark red kidney beans with their liquid
1 can cannellini beans with their liquid
2 cups low sodium beef broth
3 cups water
About 5 cups shredded cabbage
2-3 cups finely chopped kale (with thick center spine/rib removed)
Freshly ground black pepper, to taste
In a large stock pot, heat oil over medium heat. Add ground beef and onion powder and cook until meat is browned and thoroughly cooked. Add 1/2 can of kidney beans and mash into the ground beef. Add the rest of the kidney beans with their liquid, cannellini beans and their liquid, broth and water. Bring to a boil, then reduce heat to simmer. Add the cabbage and continue cooking about 30 minutes. Taste and add black pepper to your liking.
Five minutes prior to serving, add the chopped kale. Let wilt, then serve. Soup should be served very hot. Leftovers should be stored in the refrigerator and eaten within five days.