Stuffed Cabbage Soup

Enjoy this hearty soup!

Ingredients:

2 tablespoons olive oil

2 pounds ground beef or ground turkey

1½ teaspoons salt, plus ½ teaspoon

1 teaspoon pepper

1 medium onion, chopped

6 garlic cloves, minced

2 bay leaves

1 teaspoon oregano

1 teaspoon dried thyme

2 large carrots, chopped

1 bell pepper, chopped

5 cups beef stock

14.5 ounces petite diced tomatoes (1 can)

16 ounces tomato sauce

2 tablespoons Worcestershire sauce (use Lea & Perrins brand for gluten-free)

1 small to medium head of cabbage, outer leaves and core removed, rinsed and chopped into 2-3 inch pieces,

3 tablespoons fresh Italian parsley, plus more to garnish

Directions:

1. In a large soup pot, add olive oil, ground beef or turkey, 1½ teaspoons salt, and pepper. Bring the pan to medium-high heat and brown for 5 minutes, breaking up the meat into small pieces as it cooks.

2. Add the onion, garlic, bay leaves, oregano, and thyme, then cook for 3 more minutes (and add more oil if needed).

3. Stir in the chopped carrots and bell pepper, as well as chicken or beef stock, petite diced tomatoes, tomato sauce, Worcestershire sauce, and the remaining ½ teaspoon salt.

4. Add the cabbage and 3 tablespoons chopped parsley, then bring to a simmer and cook for 25-30 minutes over medium to medium-high heat with the lid slightly cracked.