Mexican Cabbage Soup

Ingredients

1 tablespoon extra virgin olive oil

1 pound ground beef, 90 percent lean

½ medium yellow onion, finely diced (1 cup)

1 large carrot, diced (¾ cup)

½ medium green bell pepper, diced (½ cup)

2 garlic cloves, minced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

6 cups low-sodium beef broth

½ large head green cabbage, cut in half and thinly sliced (4 cups)

1 (14.5-ounce) can diced fire-roasted tomatoes, undrained

½ teaspoon chili powder

½ teaspoon dried oregano

¼ teaspoon cayenne pepper

¼ teaspoon ground cumin

¼ cup fresh lime juice (about 2 limes)

Directions

In a Dutch oven or large pot, heat the oil over medium-high heat.

Add the ground beef, onion, carrot, bell pepper, garlic, salt, and pepper. Cook, breaking up the meat with the back of the spoon, until the beef is no longer pink and the vegetables are tender, about 7 minutes. Drain off the excess fat.

Mix in the broth, cabbage, tomatoes, chili powder, oregano, cayenne pepper, and cumin. Bring to a boil, cover, and reduce to a simmer. Cook until the cabbage is tender, about 20 minutes. Stir in the lime juice, serve, and enjoy!