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Loading...| 4 cups shredded green cabbage | |
| 1 cup chopped red onion | |
| 1 cup chopped sweet white onion | |
| 4 minced garlic cloves | |
| 1 tablespoon minced chipotle chile in adobo | |
| 2 tablespoons olive oil | |
| 1 tablespoon cardamom | |
| 1 tablespoon turmeric | |
| 1 teaspoon sage , finely ground | |
| 1 lb ground beef | |
| 2 cups chopped beefsteak tomatoes | |
| 2 cups chopped roma tomatoes | |
| 1/2 cup minced ripe banana pepper | |
| 1 can black olives in water | |
| 1 can garbanzo beans | |
| 2 cups frozen green beans |
| 1. | Heat olive oil in a large pot over medium heat. |
| 2. | Add garlic, onions, chipotle chile, cardamom, turmeric, and sage. Cook 2-3 minutes, until onions are translucent. |
| 3. | Add ground beef to the pot and cook for 5-7 minutes until browned. |
| 4. | Add cabbage, tomatoes, banana pepper, green beans, garbanzo beans, and black olives with the liquid to the pot. |
| 5. | Bring the soup to a boil, then reduce heat to a simmer. |
| 6. | Simmer soup for 25-30 minutes or until veggies are tender. |
This wholesome soup is hearty, flavorful, and perfect for cold winter days.
It contains plenty of veggies for a well-rounded meal.
Due to the beef, this soup is higher in fat than other vegetarian options.
It can be high in sodium due to the canned ingredients.
This soup is a good source of protein, fiber, vitamins, and minerals.
The cabbage, tomatoes, and green beans provide antioxidants and anti-inflammatory nutrients that can support general health.
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