This is a great quick weeknight soup, that doesn’t require a long slow cook.<br /><br />Serves: 4 to 6 <br />Ingredients:<br />1lb (500 g) lean ground beef<br />1 onion, diced<br />1 minced clove garlic<br />2 bay leaves<br />1/2 tsp (2 mL) dried thyme<br />1/2 tsp (2 mL) marjoram<br />1/2 tsp (2 mL) salt<br />1/4 tsp (1 mL) pepper<br />1 pinch ground cloves<br />3 cups (750 mL) chopped cabbage<br />2 carrots, thinly sliced<br />2 celery stalks, sliced<br />4 cups (1L) sodium-reduced beef stock<br />2 cups (500 mL) water<br />1/4 cup (60 mL) tomato paste<br />2 Tbsp (30 mL) Vegemite<br />1 cup (250 mL) cooked rice<br /><br /><br />Method:<br />In large soup pot, brown beef over medium-high heat, breaking up with back of spoon. Spoon off any excess oil.Add onion, garlic, bay leaves, thyme, marjoram, salt, pepper and cloves, stirring often, until onion is softened, about 5 minutes. Stir in cabbage, carrots and celery; cook, stirring, for 3 minutes. Add stock, water, tomato paste, and Vegemite. Bring to boil; reduce heat, cover and simmer until cabbage is tender, about 15 minutes. Stir in rice and heat through, about 2 minutes. Discard bay leaves.
