Ingredients for Bam's Beefy Cabbage Vegetable Soup
- 1 lb ground beef
- 1 small head cabbage, shredded
- 1 medium onion, chopped
- 8 oz fresh mushrooms, sliced
- 1/2 cup dry red wine
- 6 cups water
- 2 beef bouillon cubes
- 1 tsp salt, 1/2 tsp black pepper
- Season Salt (to taste)
- Onion Powder (to taste)
- Garlic Powder (to taste)
- 2 tbsp tomato paste (optional)
- 1 (10-ounce) package frozen mixed vegetables
- 8 oz short pasta
- 1 tbsp olive oil
- 1/2 tsp dried thyme
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How to Make Bam's Beefy Cabbage Vegetable Soup
- Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add 1 lb ground beef, 1 medium onion (chopped), and 8 oz mushrooms (sliced).
- Brown the ground beef, breaking it up with a spoon, until cooked through (about 8-10 minutes). Add 1 small head of cabbage (shredded) and cook until wilted and slightly translucent (about 5 minutes).
- Pour in 1/2 cup red wine and cook for 1 minute.
- Add 6 cups water or beef broth, 2 beef bouillon cubes, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme.
- Bring to a rolling boil, then reduce heat to low. Stir in 2 tablespoons tomato paste (optional).
- Simmer for 20 minutes.
- Add 1 (10-ounce) package frozen mixed vegetables. Simmer for 10 minutes.
- Add 8 oz pasta (any short pasta shape). Simmer for 8-10 minutes, or until pasta is cooked al dente. Do not overcook!
- Taste and adjust seasonings as needed. Serve immediately with crusty French bread and a fresh green salad.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
13g
Fat
14g
Carbs
2g
