Beef and Cabbage Soup

Prep Time 20 minutes | Cook Time 45 minutes

2 tbsp olive oil

1 lb ribeye steak, cut into 1 inch pieces and trimmed of fat

1 large onion, chopped

3 stalks celery, chopped

3 medium carrots, chopped

1 1/2 lb cabbage, cut into bite sized pieces

5 cloves garlic, minced

4 cups beef stock

1 14 oz can diced tomatoes

2 tbsp chopped parsley

1 tsp dried thyme

1 tsp dried basil

1 tsp onion powder

1 tsp garlic powder

Heat a large pan with the olive oil and sear the steak pieces until browned on all sides, approximately 5-6 minutes.

Add the onion and sauté until translucent, another three minutes.

Add the celery, carrots and garlic and mix everything together and sauté for another 5 minutes.

Add the cabbage and stir in until tender and fragrant for approximately 2 minutes.

Add the beef stock, canned tomatoes, parsley, and dried spices and bring to a simmer for 12-15 minutes.

Simmer until vegetables are cooked thru and softened, adjust seasoning for taste.