2 14.5 oz. cans organic fire-roasted diced tomatoes
½ tsp. salt, + more to taste
½ tsp. pepper, + more to taste
4 c. chopped cabbage
4 c. beef broth
* Recipe makes 8-10 Servings
In a Dutch oven or large stock pot, warm the olive oilover medium-high heat.
Add the ground beef and cook approximately 5-7 minutes, or until meat is mostly browned. Use a tool such as the Mix 'N' Chop to easily keep your meat finely ground.
Add onions and carrots and cook until the onion is translucent, about 10 minutes.
Add garlic, Italian seasoning and salt and pepper, and cook 1 minute until fragrant.