This is by far, my absolute favorite soup!  It has such a great flavor, and a wonderful aroma when cooking!  The “spicy” in the title refers to all of the spices added, not a hot flavor.

Ingredients:

1 lb ground beef

1 large onion – chopped

1 garlic clove – minced

4 cups beef broth

3 cups water

2 stalks celery – chopped

2 large carrots – chopped

3 bay leaves

1 (15 oz) can tomato sauce

3 cups chopped cabbage

1/2 tsp dried mustard

2 tbsp sugar

2 tbsp apple cider vinegar

1/2 tsp dried marjoram

1/2 tsp dried thyme

1/4 tsp ground cinnamon

1/8 tsp ground cloves

1/2 tsp pepper

1 cup instant brown rice

salt (to taste)

First, chop up your onion.

Next, you will need a large soup pan.  Spray it with cooking spray, and add the chopped onions along with the garlic and the ground beef.  Cook until meat is thoroughly cooked and the onions have softened.

While the meat and onion is cooking, it is time to chop up the celery, carrots and cabbage.

Drain out any fat liquid from the meat and onion mixture and then add the chopped vegetables to the soup pot.  Then add the beef broth.

Next add the tomato sauce, all of the spices and the 3 cups of water.

Mix the ingredients up well and bring the soup to a boil.  After it begins to boil, cover and reduce to low.  Simmer for about 30 minutes.

After 30 minutes of simmering, add 1 cup of instant brown rice.  Bring back to a boil and then reduce heat to low and cover.  Cook 5 minutes.

Once the rice has cooked, remember to remove the bay leaves before serving!

Serve the soup with a side of french bread or just by itself!

This soup freezes well.  Just pour it into a plastic container with lid, and freeze to enjoy another night!

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Spicy Beef and Cabbage Soup

Author: Heather

Recipe type: Soup

Serves: 6

Prep time:  10 mins

Cook time:  40 mins

Total time:  50 mins

Ingredients

• 1 lb ground beef
• 1 large onion – chopped
• 1 garlic clove – minced
• 4 cups beef broth
• 3 cups water
• 2 stalks celery – chopped
• 2 large carrots – chopped
• 3 bay leaves
• 1 (15 oz) can tomato sauce
• 3 cups chopped cabbage
• ½ tsp dried mustard
• 2 tbsp sugar
• 2 tbsp apple cider vinegar
• ½ tsp dried marjoram
• ½ tsp dried thyme
• ¼ tsp ground cinnamon
• ⅛ tsp ground cloves
• ½ tsp pepper
• 1 cup instant brown rice
• salt (to taste)

Instructions

1. First, chop up your onion.
2. Next, you will need a large soup pan. Spray it with cooking spray, and add the chopped onions along with the garlic and the ground beef. Cook until meat is thoroughly cooked and the onions have softened.
3. While the meat and onion is cooking, it is time to chop up the celery, carrots and cabbage.
4. Drain out any fat liquid from the meat and onion mixture and then add the chopped vegetables to the soup pot. Then add the beef broth.
5. Next add the tomato sauce, all of the spices and the 3 cups of water.
6. Mix the ingredients up well and bring the soup to a boil. After it begins to boil, cover and reduce to low. Simmer for about 30 minutes.
7. After 30 minutes of simmering, add 1 cup of instant brown rice. Bring back to a boil and then reduce heat to low and cover. Cook 5 minutes.
8. Once the rice has cooked, remember to remove the bay leaves before serving!
9. Serve the soup with a side of french bread or just by itself!
10. This soup freezes well. Just pour it into a plastic container with lid, and freeze to enjoy another night!

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