Beef, whether it's ground, shredded or stewed, always pairs well with cabbage, especially in this recipe. Get souping!
Did you know that souping is the new juicing? If that's something you're into, then you're in for a treat with this beef and cabbage soup in tomatillo broth because it's an easy recipe to prepare, and mixes a few canned food items with fresh ingredients.
It combines lean ground beef with a few staple aromatics: cabbage, tomatillos and green chiles. It's delicious and only gets better the next day.
Soups - so hot right now!
For the Soup
1pound tomatillos fresh, peeled and washed (or 1 large can already cooked tomatillos)
Drain the canned tomatillos and transfer to the blender. Blend on high until smooth and set aside. If using fresh tomatillos, peel and rinse them. Add them to a saucepan of boiling water, reduce heat and cook for 10 minutes. Drain and transfer to the blender. Blend until smooth and set aside.
Preheat a large dutch oven pot to medium-high heat for 2 to 3 minutes. Add the beef and season with salt, pepper, cumin, garlic powder, oregano, and smoked paprika. Cook, stirring often until the beef is seared and browned. Reduce heat to medium.
Add the onion, garlic, jalapeño, and bell pepper. Cook for five minutes. Add the tomatillos from the blender and all of the remaining ingredients, minus the zucchini and rice. Bring to a boil and re-season with the dry spices used to season the beef.
After about 20 minutes, add in the zucchini and the rice. Continue cooking until rice has cooked, for about 15 minutes. Stir now and then.
Garnish soup with cilantro and lemon wedges.
If you wish, you can add pasta or rice to give the soup more substance. When adding rice or pasta to a soup recipe, add them toward the end of the cooking time for better results. Even better, cook them separately and spoon into the soup when ready to serve for al dente.