Epic Cabbage Soup

Ingredients

• 1 tbsp oil
• 1 lb (450 g) extra lean ground beef, bison, or chicken
• 2 tbsp 3 Onion Dip Mix or Lemon Dilly Dip Mix
• ¹⁄₂ large green cabbage
• 2 large Yukon Gold potatoes
• 3 large carrots
• 1 can (28 oz/796 ml) diced tomatoes
• 1 tbsp Rosemary Garlic Seasoning or Italian Seasoning
• ¹⁄₄ cup olive oil
• 8 cups prepared Vegetable Broth or Nourish Broth
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• 1 ¹⁄₂ tsp Nourish Broth Mix
• 1 cup boiling water
• 3 tbsp lemon juice or apple cider vinegar
• Salt and pepper, to taste (optional)
• ³⁄₄ cup crumbled feta cheese

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Crumble in meat and sprinkle with dip mix. Stir-fry until browned, 3–4 min. Meanwhile, thickly chop cabbage (you should about 5–6 cups). Cube potatoes and carrots. Add veggies to pan with tomatoes, seasoning, and olive oil; stir to combine.
2. Pour in broth. Cover and bring to a boil over high heat. Reduce heat to medium, partially cover, and let simmer, stirring occasionally, until veggies are very tender, about 20 min.
3. Squeeze in lemon juice. Taste and season with salt and pepper, if desired. Spoon into bowls. Top each bowl with 2 tbsp feta cheese and additional toppings, if desired.