In order to bring you the best organic produce, some ingredients may differ from those depicted.

Hearty beef soup with potato, cabbage, and shiitake mushrooms

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 560 Calories/Serving

30–45 Minutes

Don’t underestimate the humble cabbage! Packed with fiber, vitamins, and antioxidants, this leafy green steals the show in our spin on Russian cabbage soup.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ ounce dried shiitake mushrooms
1 organic yellow onion
1 organic russet or other white potato
10 ounces ground beef
1 organic carrot
1 wedge organic green or other cabbage (about 7 ounces)
4 or 5 sprigs organic fresh flat-leaf parsley
1 packet beef broth concentrate
Sunbasket porcini-herb blend (porcini powder - granulated garlic - dried thyme)

Nutrition per serving

Calories 560, Total Fat 29g (37% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 530mg (23% DV), Total Carb. 44g (16% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 1g Added Sugars, 2% DV), Protein 33g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Soften the mushrooms and start the broth

In a medium sauce pot, combine the shiitake mushrooms and 4 cups [7 cups] water. Bring to a boil, cover, and cook, stirring occasionally, until softened, 3 to 5 minutes. Meanwhile, prepare the onion, potato, and ground beef.

Start the rest of the soup

Peel and coarsely chop the onion.
Scrub or peel the potato. Cut the potato into ½-inch pieces.
Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a medium [large] sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the ground beef, season with salt and pepper, and cook, stirring to break up the meat into 1-inch chunks, until lightly browned but not yet cooked through, 3 to 4 minutes. Transfer to a plate.

If the pot is dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and potato, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Meanwhile, prepare the remaining ingredients.

Prep the remaining ingredients

Scrub or peel the carrot and trim the ends; cut the carrot into ½-inch pieces.
Cut away any core from the cabbage; coarsely chop the cabbage.
Remove the mushrooms, reserving 3 cups [5 cups] soaking liquid for the soup broth. Discard the stems and cut the mushroom caps in half; cut any large caps into quarters.
Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In a small bowl or cup, mix the beef broth concentrate with 1 cup [2 cups] warm water and stir to combine.

Finish the soup

To the pot with the onion and potato, stir in the porcini-herb blend and cook until fragrant, about 1 minute. Add the ground beef and any accumulated juices, the carrot, cabbage, mushrooms, reserved mushroom soaking liquid, and beef broth and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the ground beef is cooked through and the vegetables are tender, 4 to 5 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the soup to individual bowls, garnish with the parsley, and serve.

Kids Can!

Measure the water for the mushrooms.
Time the mushrooms.
Scrub the potato and carrot.
Strip the parsley leaves.
Garnish with the parsley.

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