Instructions:
- Prep the Vegetables: In a large pot, sauté the onion, carrots, and celery in a small amount of water or cooking spray until softened. Add the cabbage and cook for a few more minutes until wilted.
- Brown the Beef: Increase the heat to medium-high and add the lean ground beef to the pot. Break up the meat as it cooks. Drain any excess fat.
- Simmer the Soup: Stir in the garlic powder, smoked paprika, tomato paste, crushed tomatoes, dried herbs, and beef broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Make Croutons: Preheat oven to 200°C (400°F). Spread the torn bread on a baking sheet and bake until golden brown and crispy.
- Serve: Season the soup to taste. Ladle into bowls and top with red onion slices, gherkins, and croutons. Drizzle with the remaining mustard.
Tips:
- For a thicker soup, purée a portion of the soup and return it to the pot.
- Serve with a side salad for a complete meal.
- Customize the soup by adding other vegetables like green beans or corn.
- Enjoy this hearty and satisfying low-calorie soup!
Note:
This recipe focuses on reducing calories by using lean beef and low-sodium broth. It also prioritizes fresh ingredients and whole grains for added nutritional value.