Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2–3 garlic cloves, minced
• 1 pound beef, chuck roast, fat trimmed, cut into ½ -inch pieces
• 1 celery stalk, chopped
• 2 large carrots, peeled and chopped
• 4 cups chopped green cabbage
• 4 cups beef bone broth
• 2 cups water
• 3 tbsp fresh chopped parsley plus more to serve
• 2 tsp dried thyme
• 2 tsp dried oregano
• salt and black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook for 4-5 minutes.
3. Add the garlic and cook for 30 seconds.
4. Add the beef and cook until browned.
5. Add the celery, carrots, dried oregano and dried thyme and saute for 1-2 minutes.
6. Add the beef bone broth and water and bring the soup to a low boil.
7. Cover with a lid and cook for 30-40 minutes or until the beef is fork tender.
8. Add the cabbage and parsley and simmer for 10-15 minutes, or until the cabbage is soft.
9. Season with salt and pepper to taste.
10. Serve warm with extra fresh parsley (if desired).

From: healthysubstitute.com