#SOUPMONTH: HEARTY CABBAGE ROLL SOUP

There's a reason we recommend soup for the sick and weary, not only is it soul-warming comfort food but it can also be a one-pot fridge clean out that helps simplify life & leftovers alike.

This week marks 3 out of 3 for the primary proteins as Tara turned some of our leftover beef roast into a Hearty Cabbage Roll Soup.

Hearty Cabbage Roll Soup

1- med onion

1- med carrot

1 - med bell pepper

4 - cloves sliced garlic

2 - cups of cubed leftover beef

(or 1lb ground beef) 2- cups cabbage

1- tsp oregano

1/2- tsp thyme

1- bay leaf

1 - 28oz or 796 ml can diced tomato

4 - cups beef broth

2 - cups water 1 - cup uncooked rice.

Salt and pepper to taste

Start by sautéing the onions, carrots & garlic with your preferred medium (fat/butter/margarine) until softened then add in the herbs.

Once your vegetables have softened add the cabbage and cooked beef.

Next, add the diced tomatoes, stock and water letting it come to a boil reduce to a simmer for about 15 minutes then add rice and cook until the rice reaches your desired texture.

Salt & pepper to taste and enjoy as is or pair with your soup carb-of-choice. Ours for today was some lightly toasted & buttered baguette.