Happy Harvest Soup
THM:S, low carb, sugar free, gluten/egg/nut free if using allergy-friendly ingredients (see Notes section for a dairy-free suggestion as well)
Serves: 12-14
  • 1 lb. ground beef
  • 1 lb. ground sausage (I used pork)
  • -
  • ½ med. head cabbage, sliced thinly
  • 1 lg. onion, chopped
  • 2 c. water
  • -
  • 2 c. tomato juice
  • 2 c. water
  • 1 14.5-oz. can diced tomatoes
  • 2 c. frozen green peas
  • 4-8 oz. fresh mushrooms, sliced
  • ¼ c. soy sauce*
  • 2 tsp. each chili powder, garlic powder, nutritional yeast
  • 1 tsp. ginger
  • ¾ tsp. THM Super Sweet Blend**
  • ¾ tsp. cinnamon**
  • Salt, to taste
  • -
  • 1½ c. heavy whipping cream***
  1. Brown the ground beef and sausage in a skillet until the juices run clear. Drain the grease off and chop the meat finely.
  2. Meanwhile, in a large covered soup kettle, cook the cabbage and onion in 2 c. water. When they are mostly soft, add the meat and the third section of ingredients. Simmer until all the vegetables are soft.
  3. When the vegetables are soft, add the cream (do not boil the soup after this point). Taste and adjust the flavors as you desire. Simmer for 10-15 minutes, then serve.
*Or an allergy-friendly alternative
**Feel free to decrease the Super Sweet Blend and cinnamon if those flavors in soup make you nervous.
***Replace the cream with carton almond or coconut milk for a dairy-free version.
Recipe by Briana Thomas at https://www.briana-thomas.com/happy-harvest-soup/