Summer is over. There I’ve said it. It’s officially over and though I’m sad about loosing the warmth and sunshine I am excited to make stews, soups and comforting dishes. My favorite last year was a Spinach and White Bean Pot Pie. With seven unwanted pounds from eating lots of good food over the Summer I’m back on my eating and workout program using the 21 Day Fix program. I’ve successfully lost almost 30 pounds after having my kids. For Christmas last year I received one my most favorite cookbooks. Skinnytaste. I was hesitant about trying this because my husband doesn’t even like cabbage but he also said last year that he wasn’t even a “soup” guy. Can you believe that? Who doesn’t like soup? He said it’s usually because it’s just not filling enough. So I went on a mission last winter and tried A REAL LOT of new soups this Unstuffed Cabbage Soup being one of them. I completed my mission because my husband now gladly eats soup and throws in some crackers! I swapped a few things out but if got my husband who doesn’t even like cabbage to eat it and actually like it then isn’t that a thumbs up?! Maybe it’ll give you inspiration to try something you normally wouldn’t eat! I use my homemade Quick and Easy Spaghetti Sauce.
Recipe from: Skinnytaste
- 1 cup of cooked brown rice
- 1 8 ounce can of tomato sauce
- 2-14.5 Ounce cans of petite diced tomatoes
- 1 large onion, diced
- 1 pound of 85% lean ground beef
- 5 cups of unsalted low sodium organic beef stock
- 1 cup of water
- 4 cups of cabbage, chopped
- 1¼ tsp kosher salt
- 3 garlic cloves, minced
- 1½ sweet paprika
- ¼ tsp dried thyme
- freshly cracked black pepper
- Shredded low-skim mozzarella cheese for topping (optional)
- In a large pot set over medium heat, season the ground beef with1/4 tsp of salt and cook breaking up the meat into small pieces. Keep stirring until the beef browns. Drain any fat and reduce the heat to medium-low. Add the garlic, onion, paprika and thyme and cook for 5-7 minutes. Add the tomatoes, beef stock, cabbage, sauce and season with the remaining salt and pepper. Season with more if needed. Bring to a boil, reduce the heat to low and simmer for about 35 minutes.
- Add the cooked rice and simmer for another 5 minutes before pouring the soup into 8 serving bowls.