Eosinophilic Esophagitis Friendly Slow Cooker Cabbage Soup
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Learn more →Ingredients
6 servings
- 1 lb ground beef (85% lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced
- ½ medium head green cabbage (about 6 cups), cored and roughly chopped into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (6 oz) tomato paste
- 4 cups low-sodium beef broth
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp dried oregano
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tbsp worcestershire sauce
- 1 tbsp olive oil
For serving
- fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 6–8 minutes. Drain off any excess fat, then transfer the beef to the slow cooker insert.
- 2
Return the skillet to medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook until fragrant, about 1 minute. Transfer the onion and garlic to the slow cooker.
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