Beef and Cabbage Soup

I am having fun experimenting with new recipes that will fit into this eating plan in which I am partaking.  Many of the recipes come from the author, Haylie Pomroy, herself.

Coming up with Phase 2 recipes is challenging.  I mean, I can always throw meat on the grill and serve it up with a pile of veggies.  That is a no brainer and exactly what is called for during Phase 2. But when I do that it does not fulfill the creativity of creating a meal that I crave so I find it more challenging, then, when I have to put on my thinking cap and cook up a good meal within the guidelines. 

Haylie Pomroy comes to the rescue with many ideas but even she is scant on Phase 2 recipes. However, I did find this soup that appealed to me and we had it for dinner last night.  I adapted the recipe slightly, halving it from the original and using Gourmet Garden pastes instead of fresh and/or dried ingredients. Making only half the recipe provided me and my husband with a great dinner and lunch the next day.

Haylie Pomroy had named this Southwestern Beef Soup.  I'm not quite sure why but I'm guessing because of the chiles and the cilantro.  I am naming my version Beef and Cabbage Soup.  Next time I will omit both those ingredients and add 1 T. of Italian Herb Paste, a bay leaf and an extra clove of garlic to suit my family's taste.  I may make this during phase 3 and add a can of tomatoes to it as well. 

Beef and Cabbage Soup

slightly adapted from The Fast Metabolism Diet

1 lb. stewing beef

1/2 red onion, chopped

2 cloves garlic, minced

1 (4 oz) can chopped green chiles

1 t. cilantro paste

1/4 t. chile pepper paste

1 head cabbage, roughly chopped

1 (32 oz) box organic beef stock

salt and pepper to taste

Place all ingredients into a slow cooker and cook on low heat for 6-8 hrs.  Stir, taste and season as necessary before serving.  Print Recipe