Is there anything better than a good beef and cabbage soup this time of year?
I’ve been living off of soup since pretty much the first day of fall… and somehow, I still can’t get enough. This one has been one of my faves in my rotation and I realized it’s the perfect time to share it with you since St. Patrick’s Day is coming up!
Although this soup is by no means a traditional St. Patrick’s Day dish, the combination of cabbage, beef, and hearty spices make it the perfect addition to your menu! Or, you know, just a really good weeknight dinner. 🙂
- 1 tablespoon coconut oil
- 1 pound grass fed ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth (or broth of choice)
- 1 teaspoon sea salt
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Pinch of black pepper
- 1 small head napa cabbage, chopped (about 6 cups)
- Red pepper flakes, to taste (optional)
- Heat the coconut oil in a large pot over medium heat. Add the ground beef. Cook, stirring frequently, for 10 minutes, until the beef is well browned.
- Drain any excess fat from the pot, then add the garlic and onion and cook for an additional 5 minutes, until the onion is translucent.
- Add the chicken broth, salt, thyme, basil, and black pepper. Bring soup to a boil, then lower the heat to a simmer and cook for 15 minutes, stirring occasionally.
- Add the cabbage, then simmer for an additional 15 minutes until the cabbage is tender. Add red pepper flakes to taste (if desired) and serve hot.