Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins
Soup cooked to perfection! This is by far the best soup I have ever had! Serve this on a rainy day. Oh, man, you are so in for a treat. Enjoy!
2 tbsp olive oil
1 large onion chopped
1 lb 500 grams rib eye or scotch fillet steak, cut into 1-inch pieces (Trimmed of visible fat)
1 stalk celery chopped
2 large carrots peeled and diced
1 small green cabbage chopped into bite-sized pieces
4 cloves garlic minced
6 c beef stock or broth
3 tbsp fresh chopped parsley plus more to serve
2 tsp each dried thyme and dried rosemary (or dried basil or oregano)
2 tsp onion or garlic powder
Salt and freshly-cracked black pepper to taste
Step 1: Place a large pot on the stove and turn the heat to medium.
Step 2: Add in oil and allow it to become hot.
Step 3: Add in the beef and cook both sides until brown.
Step 4: Add in the onions and cook for 3 to 4 minutes or until translucent.
Step 5: Add in the carrots and celery. Stir until well combined.
Step 6: Cook for 3 to 4 minutes or until soft.
Step 7: Add in the cabbage and cook for another 5 minutes.
Step 8: Add in the garlic and cook for another 1 minute until aromatic.
Step 9: Pour in the broth or stock.
Step 10: Add in the dried herbs, parsley, and garlic or onion powder. Cover and stir until well mixed.
Step 11: Allow it to simmer over medium-low heat for 10 to 15 minutes or until the veggies are soft.
Step 12: Add more seasonings if needed.
Step 13: Ladle into a serving bowl and sprinkle fresh parsley on top.
Step 14: Serve and enjoy!
You can store this soup for 3 days in the fridge or up to 2 months in the freezer. Just make sure to place it in an airtight container.
Calories: 177kcal | Carbohydrates: 4g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 748mg | Potassium: 250mg | Sugar: 2g | Vitamin A: 3485IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1.5m
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