Beef Cabbage Carrot Soup

Ingredients

• 1 lb ground beef (drain off fat)
• 1/2 head cabbage (chopped)
• 1 small sweet onion (sliced)
• 4-6 carrots (sliced)
• 2 stalks celery (sliced)
• 2 cups beef stock
• 1/2 cup red wine
• 3 beef bouillon cubes (I used Knorr)
• 3 cups water
• 1 (16 ounce) can red kidney beans, undrained
• 2 (6 ounce) cans tomato paste
• 1 (28 ounce) can tomatoes, chopped and liquid added to soup
• 1 tablespoon dark brown sugar
• 2 tablespoons worcestershire sauce
• 2 pinches caraway seeds
• 2 pinches fennel seeds
• 1/4 teaspoon black pepper
• 3/4 teaspoon garlic salt
• 1/4 teaspoon garlic powder

Directions

1. 1

   Chop onion, cabbage, carrots and celery. Saute in 2 tbsp olive oil. (Do not brown!) Just saute till the vegetables are tender. Remove to Large Pot.

2. 2

   Use same pan as above and cook ground beef (you may substitute ground turkey) then drain off fat. Add to Pot.

3. 3

   Add remaining ingredients and stir well. (I pinch the fennel seed and caraway seed between my fingers to slightly break open the seeds instead of throwing in whole seeds.)

4. 4

   Bring to a boil, then reduce heat to a simmer. Simmer for 3-4 hours till all vegetables are very tender. Serve with a crusty bread. Enjoy!