Description
A hearty and nutritious vegetable beef soup filled with lean ground beef and fresh vegetables, perfect for a comforting meal.
Ingredients
Scale
- 1 T olive oil, divided
- 2 lb. lean ground beef
- salt and fresh-ground black pepper to taste
- 1 medium onion, chopped
- 1 cup chopped celery
- 1 T minced garlic
- 1 T dried parsley
- 1 1/2 tsp. dried thyme
- 2 tsp. Spike Seasoning
- 1/2 tsp. ground fennel
- 6 cups beef stock
- 1 14 oz. can vegetable broth
- 2 14 oz. cans petite diced tomatoes
- 4 cups chopped cabbage
- 1 1/2 cups frozen cauliflower rice
- 3 cups chopped spinach
- 2 T Sherry Vinegar
Instructions
- Heat olive oil over medium-high heat in a large frying pan and brown the ground beef well, breaking apart with your turner or a potato masher while it cooks.
- Season cooked beef with salt and fresh-ground black pepper and add to the soup pot.
- While beef cooks, chop the onion and celery. Add a little more oil to the frying pan and cook onion and celery about 3 minutes or until they are barely starting to brown.
- Then add minced garlic, dried parsley, dried thyme, Spike Seasoning, and ground fennel and cook 1-2 minutes more.
- Add the beef stock and vegetable stock to the frying pan (to rinse it out) and then add that liquid to the soup pot with the canned petite diced tomatoes.
- Let soup simmer on low for 20 minutes while you chop the cabbage. Take cauliflower rice out of the freezer and let it start to thaw.
- After 20 minutes add chopped cabbage and frozen cauliflower rice to the soup pot and continue to simmer for 20 minutes while you chop the spinach.
- Add chopped spinach to the soup and cook 10 minutes longer.
- Stir in Sherry Vinegar or any mild light vinegar and simmer 5 minutes more.
- Taste the soup and add more salt and fresh-ground black pepper as desired.
- Serve the soup hot, with grated Parmesan cheese or sour cream to add at the table.
Notes
- Use lean ground beef for a healthier option.
- Spike Seasoning can be replaced with your favorite seasonings.
- Adjust the amount of salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg