Description
A cozy, comforting one-pot soup inspired by classic egg rolls—packed with savory ground Beef, crunchy veggies, and bold Asian flavors, ready in just 30 minutes.
Ingredients
- 1 pound ground Beef (or ground turkey/chicken)
- 1 tablespoon sesame oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 4 cups chicken broth
- 1 cup shredded carrots (or matchstick carrots)
- 4 cups coleslaw mix (or shredded cabbage)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes (optional, for heat)
- 2 green onions (sliced, for garnish)
- Sesame seeds (for garnish, optional)
Instructions
1. In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the ground beef (or turkey/chicken) and cook until browned, breaking it apart with a spoon, about 5–7 minutes.
2. Stir in the chopped onion, minced garlic, and minced ginger. Sauté for an additional 2–3 minutes until the onion is translucent.
3. Add the chicken broth, shredded carrots, coleslaw mix, soy sauce, rice vinegar, ground black pepper, and red pepper flakes (if using). Stir to combine.
4. Increase the heat and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes, until the vegetables are tender.
5. Ladle the soup into bowls and garnish with sliced green onions and sesame seeds if desired. Serve warm.
Notes
This recipe is flexible—swap beef for turkey or chicken, or use tamari for a gluten-free version. Leftovers store well and taste even better the next day!
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg