Citric Acid Free Classic Cabbage Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

6 servings

1 lb ground beef (80/20)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
1 can (14.5 oz) diced tomatoes, with juices
2 tbsp tomato paste
6 cups low-sodium beef broth
1 small head green cabbage (about 2 lbs), cored and cut into 1-inch pieces
1 tsp dried thyme
1 tsp smoked paprika
1 bay leaf
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
1 tbsp apple cider vinegar

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large (6-quart or larger) pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
2
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.

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