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Add the avocado oil to a large thick-bottomed pot (I use a Dutch oven) and heat to medium-high.
Add the chopped onion, carrots and garlic. Sauté, stirring occasionally, until vegetables begin to soften, about 3 to 5 minutes.
Scoot the vegetables off to one side of the pot and add the ground beef. Allow it to brown for 3 minutes without touching it. Flip and brown for another 2 to 3 minutes. Break up the meat into smaller pieces using a spatula and stir it into the vegetables.
Add the rest of the ingredients to the pot. Stir well, cover, and bring to a full boil. Reduce the heat to a simmer and cook, stirring occasionally, until the cabbage has wilted, about 30 minutes.
Taste the soup for flavor and add sea salt to taste.
Serve and enjoy!