This soup is versatile and falls under the category of the Cabbage Patch or Kitchen Sink type soups that are a traditional favorite.
To make it 4HB compliant, add a can of your favorite beans and leave out the carrots.
For Whole 30, add some potato or sweet potatoes.
For Paleo, throw in some left over bacon or random protein from yesterdays meal.
Country Cabbage Beef Soup
1 pound organic ground beef (ground turkey, chicken, pork also work)
2 cloves minced garlic
1 small onion chopped
1 cup large diced potato, if using
28 ounces diced tomatoes (I use canned)
1 pound chopped cabbage
2 stalks celery
2 carrots (leave these out if you are following any of the above diets)
2-4 cups chicken stock, depending on your desired thickness
1 teaspoon sea salt
1 teaspoon course ground black pepper
1 teaspoon dried thyme
Optional spices: 1 teaspoon cumin, 1 dash of cayenne pepper
In a large pot, brown meat just until cooked, add onion, garlic, carrots (if using them) and celery and potatoes (if using them). Let cook for additional 5 minutes. Add stock, cabbage, diced tomato and spices. Let simmer on low for 30 minutes. Taste and adjust spices to your liking. Serve when veggies are all cooked thoroughly.
This is great the next day as well!