Sweet & Sour Beef-Cabbage Soup
Cook: 30 min Ready in: 30 min 6 Servings Recipe by: Eating Well Test Kichen
This recipe is particularly nice served with crusty rye bread. For an even heartier swoup, add diced cooked potatoes along with the cabbage.
Ingredients
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1 tablespoon canola oil
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1 pound lean (90% or leaner) ground beef
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1½ teaspoons caraway seeds
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1 teaspoon dried thyme
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2½ cups frozen bell pepper and onion mix, thawed, chopped
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1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
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6 cups reduced-sodium beef broth
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1 15-ounce can crushed or diced tomatoes
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1½ tablespoons honey
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1 tablespoon paprika, preferably Hungarian sweet
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3 cups coarsely chopped Savoy, or green cabbage
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1-2 tablespoons cider vinegar
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¼ teaspoon salt
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Freshly ground pepper to taste
Directions
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Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
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Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.
Serving size: about 1¾ cups; Per serving: 240 Calories; 9 g Fat(3 g sat); 5 g Fiber; 21 g Carbohydrates; 19 g Protein; 44 mcg Folate; 53 mg Cholesterol; 15 g Sugars; 4 g Added Sugars; 1,299 IU Vitamin A; 37 mg Vitamin C; 69 mg Calcium; 3 mg Iron; 717 mg Sodium; 671 mg Potassium
