The air is getting colder outside, so bring out the variety of soups and teas! This soup is loaded with vegetables and lean ground beef to create a hearty filling soup. Usually soups for me aren’t filling enough to be an entrée, so that was my mission. In the spirit of utilizing the weekly produce bag, I swapped traditional white onion for the leeks (same family).
All in one pot you get plenty of protein, carb from potato, and veggies – balanced. I did not include salt in the soup because there is enough salt from the beef broth. Of course add some salt if needed. Substitution options include any vegetable (your favorites), different type of broth, and extra seasonings such as thyme and rosemary.
Featured Vegetables:
Leeks, Carrots, Celery Root, Yukon Gold Potatoes
Photo Credit: Cooking LSL, Jan 17, 2019
Beef Cabbage Leek Soup
Equipment
- Large Pot
- Spatula or Large Spoon
- Cutting Board
Ingredients
- 1 tbsp oil
- 1 each leek chopped
- 3 cloves garlic minced
- 1 each carrots, large chopped
- 1 each celery root chopped
- 16 oz 85% lean ground beef
- 1 tbsp italian seasoning
- 1 tsp black pepper
- 2 each yukon gold potatoes chopped
- 4 cups beef broth, low sodium
- 2 cups coleslaw
Instructions
- In a large pot, heat oil and add leeks, garlic, carrots, and celery root
- Cook until softened
- Add ground beef, italian seasoning, and pepper
- Cook beef until no longer pink, then add chopped yukon potatoes
- Cover mixture with broth and simmer for 20-30 minutes, until potatoes are tender
- Lastly before serving, stir in coleslaw (this will cook instantly)
