We made this this last week and it was sooooo delicious!  We used bone broth instead of just chicken or beef broth just to pump up the protein a little. We also tripled it and added an extra pound of ground beef.  It was perfect.  With this cold rainy weather soup hit the spot and with Chad being a little under the weather it was just right.

Ingredients

• 2 Tbsp avocado oil
• 1 medium yellow onion, chopped
• 3 large carrots, chopped
• 4 cloves garlic, minced
• 1 lb ground beef
• 4 large ripe tomatoes, chopped
• 4 cups chicken broth or beef broth
• 1 Tbsp Italian Seasoning
• ¼ tsp black pepper, to taste
• Sea salt to taste
• 1 large head green cabbage, chopped (about 6 – 8 cups)

Instructions

1. Add the avocado oil to a large thick-bottomed pot and heat to medium-high.
2. Add the chopped onion, carrots and garlic. Sauté, stirring occasionally, until vegetables begin to soften, about 3 to 5 minutes.
3. Scoot the vegetables off to one side of the pot and add the ground beef. Allow it to brown for 3 minutes without touching it. Flip and brown for another 2 to 3 minutes. Break up the meat into smaller pieces using a spatula and stir it into the vegetables.
4. Add the rest of the ingredients to the pot. Stir well, cover, and bring to a full boil. Reduce the heat to a simmer and cook, stirring occasionally, until the cabbage has wilted, about 30 minutes.
5. Taste the soup for flavor and add sea salt to taste.
6. Serve and enjoy!