Sheeba's cabbage, lentil and beef soup

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Sheeba's cabbage, lentil and beef soup calories by ingredient
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Introduction

I wanted a lentil and cabbage mix with beef added in without compromising taste and nutrition. I bought steak intended for stir frys and used that as my meat b/c there was not a speck of fat to be seen on it. Large amounts of garlic are necessary for the authentic taste but other users are welcome to experiment. My olive oil was also infused already with rosemary which added another great flavor component to this soup. I let this cook all day but you can cook as little as one hour. Enjoy! I wanted a lentil and cabbage mix with beef added in without compromising taste and nutrition. I bought steak intended for stir frys and used that as my meat b/c there was not a speck of fat to be seen on it. Large amounts of garlic are necessary for the authentic taste but other users are welcome to experiment. My olive oil was also infused already with rosemary which added another great flavor component to this soup. I let this cook all day but you can cook as little as one hour. Enjoy!
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

Directions

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.

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