Soup is a favorite during winter months. It is just seems to be a good fit.
This soup is easy and very versatile. We were blessed to be able to can venison this fall so I am stocked up with great canned meat. Perfect for soup. If you don’t have venison, a cut of roast cubed and cooked would great, as well as ground beef. It’s not picky.
I have to avoid thickener in my soups as most aren’t autoimmune protocol friendly but non-gmo cornstarch would work well for those that don’t have dietary restrictions. The soup stands well with out being thickened though.
If you are doing the Trim Healthy Mama plan and use venison, it will be lean enough for an E meal (just don’t use much oil to saute the veggies) and you can serve over rice or quinoa. If you use beef, you’ll be in S territory, so make sure you don’t use many carrots. I treat this like an S. It is quite filling with the cabbage.
- 3 onions, diced
- 5 cloves of garlic (or more, I've used an entire bulb), peeled and sliced
- 2 carrots, peeled and diced
- 1 head of cabbage cut in strips
- 3 cups of chicken or beef broth
- 1 pounds of meat (We use canned venison)
- sea salt and pepper to taste
- Oil to saute
- Optional: Thickener of choice
- Clean and chop veggies.
- Add oil to pan and add onions and garlic.
- Cook until a golden brown
- Add carrots and cabbage and cook down until wilted
- Add the broth,and meat
- Salt and pepper to taste
- Add optional thickener as the directions call for
- Serve plain or over rice.
This recipe is linked at Gwen’s Nest for Trim Healthy Tuesday, Phoenix Helix for Paleo AIP Recipe Roundup and Kelly the Kitchen Kop’s Real Food Wednesday.