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CABBAGE ROLL SOUP

October 6, 2016

I'm just going to cut straight to the chase. You need this soup in your life. Its a cabbage roll, unwrapped and served in a big steaming bowl. To make this heartier, I added potatoes and swapped out the rice for pearl pot barley. My kids love this soup, and I love that they have no idea that they are eating cabbage hahahah. Enjoy!

INGREDIENTS

  • 1/2 medium head of cabbage chopped

  • 2 onions, diced

  • 3 large carrots, diced

  • 4 stalks of celery, diced

  • 2 cloves of garlic, minced

  • 4 medium potatoes, cubed

  • 1 large can of diced tomatoes (or freezer tomatoes)

  • 1 can of tomato paste

  • 2 Tbsp beef stock

  • 2 lbs extra lean ground beef

  • 2 tsp ground pepper

  • salt to taste

  • 1 bay leaf

  • 1 tsp paprika 

  • 1/3 C pot barley


METHOD

  1. Cook ground beef over medium heat until no longer pink. 

  2. Add remaining ingredients. Cook until gently boiling, then reduce heat to simmer and cook until potatoes and carrots are soft, approx 30 min.

  3. Enjoy! 

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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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