Golumpki soup

INGREDIENTS:

• 2 tablespoons olive oil
• 2 pounds ground turkey 93% fat (or ground beef)
• 1½ teaspoons salt, plus ½ teaspoon
• 1 teaspoon pepper
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon oregano
• 1 teaspoon dried thyme
• 2 large carrots, chopped
• 1 bell pepper, chopped
• 5 cups beef stock
• 14.5 ounces petite diced tomatoes (1 can)
• 16 ounces tomato sauce
• 2 tablespoons Worcestershire sauce (use Lea & Perrins brand for gluten-free)
• 1 small to medium head of cabbage, outer leaves and core removed, rinsed and chopped into 2-3 inch pieces, (Mine weighed 3 lbs before I removed the core)
• 3 tablespoons fresh Italian parsley, plus more for garnish
  1. In a large soup pot, add olive oil, ground beef or turkey, 1½ teaspoons salt, and pepper. Bring the pan to medium-high heat and brown for 5 minutes, breaking up the meat into small pieces as it cooks.
  2. Add the onion, garlic, bay leaves, oregano, and thyme, then cook for 3 more minutes (and add more oil if needed).
  3. Stir in the chopped carrots and bell pepper, as well as chicken or beef stock, petite diced tomatoes, tomato sauce, Worcestershire sauce, and the remaining ½ teaspoon salt.
  4. Fold in the cabbage and 3 tablespoons chopped parsley, then bring to a simmer and cook for 25-30 minutes over medium to medium-high heat with the lid slightly cracked (try to keep it at a low simmer).

  5. NOTES:

     • The soup can be frozen.  I suggest dividing it into portions and then freezing.
     • The nutrition info for this recipe was calculated using a serving size of 8 ounces per serving.

     • NUTRITION INFORMATION:

     • Yield 15

     • Amount Per Serving
     • Calories 160
     • Total Fat 7 g
     • Saturated Fat 2 g
     • Unsaturated Fat 0 g
     • Cholesterol 4 5 m g
     • Sodium 6 4 5 mg
     • Carbohydrates 11 g
     • Fiber 3 g
     • Sugar 6 g