portion size: 3 cups

1/2 cup chopped red onion

2 tablespoons minced garlic

2 pounds boneless stew beef

8‑ounce can fire- roasted

green chiles, diced

1 tablespoon minced cilantro

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon black pepper

4 cups beef broth

4 cups vegetable broth

8 cups water

12 cups shredded green cabbage

2 tablespoons sea salt

In a large nonstick pot over medium heat, cook the onion and garlic with

2 tablespoons water until soft. Add the beef, chiles, cilantro, red pepper

flakes, and pepper. Stir until the spices coat the beef.

Pour in the broths, plus 8 cups of water. Increase the heat to high. When

the soup comes to a boil, reduce to medium. Add the cabbage and salt. Stirring

occasionally, simmer for approximately 1 hour. Serve immediately.

Note: You can also throw everything into a slow cooker and let it cook on

low for 6 to 8 hours.