Beef and Cabbage Soup

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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs 80/20 Ground Beef
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  5 cup Cabbage, Green
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  30 oz Tomato, Canned, Stewed
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  0.5 tsp Oregano, Dried
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  0.5 tsp 1/2 tsp dried basil ($0.05)
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  freshly cracked black pepper ($0.07)
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  6 cup Low Sodium Beef Broth
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  1 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 Lemon(108g)
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  1 Parsley, Fresh

Instructions

1. 1Finely dice the onion and mince the garlic. Heat the olive oil in a large soup pot over medium heat, then add the onion and garlic. Sauté for 5 minutes until the onion is softened and translucent.
2. 2Add the ground beef to the pot and cook over medium-high heat for 6–8 minutes, breaking it apart with a spoon, until browned with no pink remaining. Drain excess fat if needed.
3. 3Add the shredded cabbage, canned stewed tomatoes with their juices, beef broth, oregano, dried basil, Worcestershire sauce, and freshly cracked black pepper to the pot. Stir to combine.
4. 4Cover the pot and bring to a boil over high heat for 3–5 minutes, then reduce heat to low and simmer uncovered for 30 minutes until the cabbage is very tender.
5. 5Taste the soup and adjust seasonings as needed. Break apart any large tomato pieces with a spoon, squeeze lemon juice into the pot, and stir in the fresh parsley.
6. 6Divide the soup evenly into 6 airtight containers while hot, leaving ½ inch of headspace. Allow to cool to room temperature before sealing and refrigerating.