Ingredients

The following ingredients have 4 Servings
  • 1 lb. ground beef, lean ((454 grams; 93/7 beef))
  • 25 ounces shredded cabbage ((709 grams; about ½ small head))
  • 1 lb. onions ((454 grams; about 2-3 medium onions))
  • 1 lb. bell peppers ((454 grams; 2 medium peppers of any color))
  • 1½ lbs. celery ((680 grams; about 1 bunch))
  • 6 scallions, sliced
  • 6½ cups beef bone broth
  • ¼ cup balsamic vinegar
  • 2 28 ounce cans chopped tomatoes ((794 grams per can; do not drain))
  • 6 cloves garlic, chopped finely
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 3 tablespoons tomato paste ((double-concentrated))
  • ¼ cup cilantro or parsley, chopped ((optional, for garnish))

Instruction

  • Roughly chop the cabbage into small slices or shreds about ¼-inch (0.6 cm) thick. Cut the onions, bell peppers, and celery into ½-inch dice (1.27 cm). Slice the scallions and mince the garlic.
  • Brown the ground beef over medium heat on the stovetop, breaking it into crumbles with a spatula as it cooks. It will take about 10 minutes. (You can use a skillet or stockpot for this step.)
  • Put the beef and all of the rest of the ingredients (except the parsley or cilantro) into a large stockpot. My Dutch oven was not big enough for this job. Give everything a good stir.
  • Let the ingredients in the stockpot come to a simmer over medium heat. Let the soup simmer for one hour with the lid off, stirring occasionally. Turn the heat down to medium-low for the last 30 minutes of cooking.
  • Garnish with the cilantro or parsley. Makes five (or more!) servings of tasty soup!