The Soup Diva

This soup is flavorful, comforting, and nourishing! Thanks to my cousin-in-law-in-law Cat for sharing it with me.

• 1 lb ground beef
• 1/2 to 1lb ground sausage*
• 1 head cabbage, chopped
• 1 onion, diced
• 4 garlic cloves, minced or chopped
• 32 oz beef broth (I prefer bone broth)
• 1 large can crushed tomatoes
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1 tsp cumin
• salt and black pepper to taste
• dash of red pepper flakes
• few dashes of Worcestershire sauce (optional)

If desired, you can add other vegetables, such as:

• 8 Yukon gold potatoes, halved or quartered
• 1 cup sliced carrots (I like the crinkle-cut “chips”)
• 1 pkg sliced mushrooms

Brown beef and sausage in large pot or dutch oven; do not drain. Add onion & garlic and continue heating until softened. Stir in broth and tomatoes, then seasonings, then cabbage and any other vegetables; continue heating on high until cabbage has begun to wilt (for me, this is whenever I can finally put the lid on my Dutch Oven). Cover and heat on medium until cabbage and other vegetables are softened, 30-45 minutes. You can also cook this in the slow cooker for 4-6 hours on high or all day on low.

*(I have also made this with 1/2 lb Polish sausage cut into chunks.)