High Protein Beef and Cabbage Soup
Extra lean ground beef and white beans in a gochujang and kimchi broth.
Servings: 4 Servings
Calories: 400kcal
Ingredients
- 1 Tablespoon Olive Oil
- 16 oz Extra Lean Ground Beef
- 3 Tablespoons Gochujang
- 2 Tablespoons Coconut Aminos or low sodium soy sauce
- 3 Green Onions thinly sliced, green and white parts separated
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Ginger
- 10 oz (1 ⅓ cup) Kimchi roughly chopped if in larger pieces*
- 15 oz can Great Northern Beans drained
- 4 cups Chicken or Beef Bone Broth
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the ground beef and brown one side for a few minutes before breaking apart and fully cooking.
- Add the white parts of the sliced green onion, gochujang, garlic, ginger, and coconut aminos to the fully cooked beef. Stir everything together and cook until fragrant, about a minute.
- Add the kimchi, beans, and broth. Bring to a low boil before reducing the heat to low. Cover the pot and simmer for about 10 minutes before serving.
- Salt to taste before serving. Garnish with the remaining sliced green onion, toasted sesame seeds, and gochugaru (Korean chili flakes).
Notes
*I used Trader Joe's napa cabbage kimchi. It didn't require any chopping, and I used the whole container. If you're using kimchi from a larger container, add some of the juices along with the fermented cabbage.
I went with dried garlic and ginger to save time. But if you have some frozen crushed garlic and ginger cubes on hand, I'd plug those in instead.
And if you don't have gochujang on hand (or are spice sensitive), you might swap it for double concentrated tomato paste.
Nutrition
Serving: 2 cups | Calories: 400kcal | Carbohydrates: 36g | Protein: 41g | Fat: 9g | Fiber: 9g