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–+ servings

Beef Cabbage Leek Soup

Courtney Christy
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Prep Time 15 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 307 kcal

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)

Notes

Choose your type of lean ground beef.  This recipe is calculated with 85% ground beef.
Any type of broth can be used as well
Each serving will be between 1-2 cups depending on if this is served as a starter, side dish, or entrée.  I eat this soup as an entrée. 
Photo Credit: Cooking LSL, Jan 17, 2019

Nutrition

Serving: 1.5cupsCalories: 307kcalCarbohydrates: 4gProtein: 26gFat: 21gSaturated Fat: 7gCholesterol: 77mgSodium: 522mgPotassium: 899mgFiber: 2gSugar: 1gVitamin A: 97IUVitamin C: 14mgCalcium: 55mgIron: 3mg
Keyword Beef, Cabbage, Leek, Potato, Soup
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