This is a great soup to make when you are feeling under the weather. It is
very easy to make and it is very healthy. It is also very filling.
Prep Time: 25 minutes
Total Time: 45 minutes
Yields: 6 - 8 servings
Ingredients
3 TBSP. olive oil
1 medium yellow onion, chopped
2 medium carrots, sliced
1 tsp. salt
1/2 tsp. ground black pepper
1 small (2-lbs.) head green cabbage, chopped
4 garlic cloves, chopped
4 cups vegetable broth
2 15-oz. cans diced tomatoes, undrained
2 bay leaves
Chopped parsley, for garnish
Optional Ingredients:
1/2 tsp. ground funnel seeds
1 lb ground meat
2 15-oz. cans white beans, drained and rinsed
Directions
In a large Dutch oven, heat the olive oil over medium heat. Add the
onions, carrots, salt, pepper, and fennel seeds, if using. Cook,
stirring occasionally, until the vegetables are slightly softened, 5-7
minutes. Add the cabbage and the garlic to the pan and stir to combine.
Cook, stirring occasionally, until the cabbage is slightlysoftened,
about 5 minutes.
In a separate pan brown the meat, drain and add to the Dutch oven.
Add the broth, tomatoes, and bay leaves. Bring to a simmer; cover, and
cook until the cabbage is tender, about 15 minutes. Stir in the white
beans and simmer, uncovered, for 5 minutes. Remove the bay leaves.
