Beef and Red Cabbage Soup
A hearty red cabbage soup that I came up with to use up some leftovers.
INGRIDIENT
DIRECTION
Step: 1
Heat a large soup pot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Step: 2
Add onion and carrot to beef. Saute until onion is translucent, about 5 minutes, adding garlic during the last minute. Add cabbage, broth, water, pinto beans, tomato paste, salt, cumin, and pepper; bring to a boil.
Step: 3
Reduce heat, cover, and simmer for 2 hours.
NUTRITION FACT
Per Serving: 279 calories; protein 19.5g; carbohydrates 22.7g; fat 12.9g; cholesterol 46.4mg; sodium 1749.9mg.
The name of “stew” can refer to both a dish and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.
