Chunky Cabbage Soup (Freezer Batch)

Cabbage soup is one of my absolute faves. My mom made a wicked cabbage soup growing up and the restaurant I work at also whips up a delicious cab soup as well. It's hearty and comforting, tomatoey and rich, and chunky and full of delicious, tender cabbage. The recipe I'm sharing with you guys is large batch of cabbage soup so that we've got dinner, and some to freeze for dinner at a later date. This soup freezes well and makes for an easy weeknight dinner on another date.

Chunky Cabbage Soup




Prep Time: 25 Min
Cook Time: 55 - 60 Min

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• In a large pot, add the Beyond Meat Beef and set to medium heat. Break it up into smaller chunks using a spatula or wooden spoon as it cooks. Cook for about 6 minutes until there is some crust happening on the crumbled. Strain the beef from the pan to a paper towel lined plate and return the pan to the heat.

 

• Add the EVOO to the pan along with the onion, bell pepper, celery, and pepper flakes. Season with sea salt & pepper, stir and cook for 5 minutes. Add the potatoes and cabbage, season again with salt and pepper. Cover, and cook for 10 minutes, stirring halfway. Next, add the tomato paste and fresh thyme. Stir, cover, and continue to cook for another 5 minutes. Pour in the white wine and use your spatula to scrape the bottom of the pot for any crusty, flavourful bits.

 

• Once the wine stops rapidly bubbling, let it go for another minute before pouring in the diced tomatoes and vegetable broth. Bring to a boil and once boiled, add the Italian seasoning, onion & garlic powders, basil & oregano, and vegeta. Stir, reduce heat to medium low, and simmer for about 25 minutes until all veggies are tender.

 

• In the meantime, add the rice and water (according to package) and bring to a boil. Once boiled, reduce heat to medium low, cover, and cook for 25 minutes. (Or according to package directions.) Fluff with a fork and set aside.

 
 

• Prior to serving, stir in the fresh parsley & pluck out the bay leaves & thyme sprigs. Taste, and adjust salt if desired. Scoop rice into each serving bowl and ladle soup over top. ENJOY!

 

• Freeze remaining soup in an airtight container for approximately 2 months.

                Grocery List

• 1 C Dry Brown Rice
• 1 Small Head Cabbage, chopped (approx. 8 – 10 C)
• 4 Tbsp. EVOO
• 1 Yellow Onion, diced
• 3 stalks Celery, diced
• 1 Bell Pepper, chopped
• 340g Beyond Beef
• 3 sml Yellow Potatoes, chopped (About 3 C)
• 796ml can Diced Tomatoes
• 3 Tbsp. Tomato Paste
• ½ C White Wine
• 8 C Low Sodium Vegetable Broth
• 8 sprigs Fresh Thyme
• 2 Tsp. Italian Seasoning
• 2 Tsp. Onion Powder
• 1 Tsp. Garlic Powder
• 1 Tsp. Red Pepper Flakes
• 1 Tsp. Dried Basil
• 1 Tsp. Dried Oregano
• 2 Bay Leaves
• 1 ½ Tsp. Vegeta Seasoning
• ½ Bunch Parsley, chopped
• Sea Salt & Cracked Pepper