1 lb. lean beef cut into 1⁄2 inch pieces
1 cup diced cabbage
1 cup diced celery
1 1/2 cups diced organic tomatoes (about two medium tomatoes)
1/2 onion diced (one small onion)
2 tbsp organic tomato paste
3 cups organic beef broth
1 cup water
2 cloves of chopped or minced garlic
1 tbsp dried or fresh chopped basil
1 tbsp dried or fresh oregano
1 tbsp celery seed
Sea salt and pepper to taste
Optional: Pinch of cayenne pepper to taste
- Sear beef pieces in a nonstick skillet on high just long enough to be brown on the outside (make sure the skillet is hot before adding the beef). Don't worry that the beef is pink on the inside.
- Place beef and the diced cabbage, celery, tomatoes, and onion in a Crock-Pot. Add tomato paste, broth, water, and stir until everything is mixed well. Then, stir in the garlic, basil, oregano, celery seed, salt and pepper. You can also add cayenne pepper to add some spicy kick to your soup.
- Cook on medium heat in the Crock-Pot for 3-4 hours. You can also set the Crock-Pot on low if you plan to let the soup cook all day. Makes 4 servings of protein and vegetable. Enjoy!
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