SKINNY CABBAGE SOUP

Skinny Cabbage Soup image

Provided by Susan Feliciano

Time 1h

Number Of Ingredients 10

1/2 lb lean steak or leftover lean beef
olive oil cooking spray
2 medium carrots, grated
1 stalk(s) celery, thinly sliced
1 qt chicken or beef stock (or water)
2 medium roma tomatoes, seeded and chopped
1/2 head green cabbage, roughly shredded
2-3 pinch salt and pepper
1/2 tsp dried rosemary or thyme
1 bunch green onions, trimmed and sliced

Steps:

1. Slice steak very thinly and sauté it in some olive oil spray in a dutch oven. If using leftover cooked beef, just shred and warm it with a little olive oil spray in the dutch oven.
2. Add the carrots and celery and 1 cup of the stock to the pot. Bring to a boil; lower heat, and simmer 15 minutes.
3. Stir in the rest of the ingredients. Continue to simmer the soup for about 30-45 minutes, until cabbage is done to your liking. Stir occasionally to make sure all the cabbage cooks evenly. Season to taste with extra salt, pepper, or rosemary as desired.
4. Serve topped with fresh sliced green onions. I do this as I do not like the flavor of large onions cooked with cabbage, but I do like the bite of green onions.