Sheeba's cabbage, lentil and beef soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Garlic, 6 tsp Olive Oil, 2 tbsp Onions, raw, 1 medium (2-1/2" dia) Flank Steak, 1 lb Carrots, raw, 2 cup, grated Cabbage, fresh, 1 head, medium (about 5-3/4" dia) Beef broth, bouillon, consomme, 8 cup Water, tap, 8 cup (8 fl oz) Lentils, 2.5 cup
1 serving = 1 cup of soup
1. add the oil to a big pot and heat on low heat
2. cut up onions and add to pot; add garlic
3. let cook on medium heat for about 5 minutes until onions are translucent.
4. while this is cooking, cut up cabbage and wash
5. add beef and cook on medium high heat for about 5 minutes until the meat is no longer pink.
6. add carrots; add cabbage and cook for about 5 minutes. Cover the pot so that the cabbage wilts.
7. add broth and water
8. wash lentils twice and then add to soup
9. turn heat up to high so that the soup boils once; once it has boiled, turn heat down to a "higher low" heat and cover with the top slightly off center so that some steam can escape.
Allow soup to simmer for a couple of hours. If you allow the soup to sit once it is done cooking, the lentils will do their job and thicken the soup up in about an hour.
Number of Servings: 16
Recipe submitted by SparkPeople user SCOOK9187.
1. add the oil to a big pot and heat on low heat
2. cut up onions and add to pot; add garlic
3. let cook on medium heat for about 5 minutes until onions are translucent.
4. while this is cooking, cut up cabbage and wash
5. add beef and cook on medium high heat for about 5 minutes until the meat is no longer pink.
6. add carrots; add cabbage and cook for about 5 minutes. Cover the pot so that the cabbage wilts.
7. add broth and water
8. wash lentils twice and then add to soup
9. turn heat up to high so that the soup boils once; once it has boiled, turn heat down to a "higher low" heat and cover with the top slightly off center so that some steam can escape.
Allow soup to simmer for a couple of hours. If you allow the soup to sit once it is done cooking, the lentils will do their job and thicken the soup up in about an hour.
Number of Servings: 16
Recipe submitted by SparkPeople user SCOOK9187.
Nutritional Info Amount Per Serving
- Calories: 126.9
- Total Fat: 4.4 g
- Cholesterol: 14.2 mg
- Sodium: 435.0 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 4.3 g
- Protein: 11.0 g
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