Low Iodine 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)
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast PERDUE HARVESTLAND Organic Ground Chicken Perdue Harvestland Ground Chicken - 16 Oz Open Nature Ground Chicken - 16 oz
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Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 tbsp olive oil
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
Chef's tip
The flavor will be a little lighter - use the same amount.
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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