Hearty Beef and Cabbage Soup :: Gluten-Free, Grain-Free, Dairy-Free

Dice your sweet onions and place in a large soup pot with 2 tbsp coconut oil. Turn Stir to combine and begin cooking over medium heat. Remember to stir the onions occasionally.While the onions are softening, wash and dice your celery and set aside.Then, wash and chop/shred your green cabbage and napa cabbage. Set aside.Mince your garlic and add to the pot with the onions. Stir to combine. Your onions should be pretty translucent by now.Add your ground beef to the onion and garlic mixture and break the meat up so it cooks evenly.Let the ground beef cook, stirring occasionally, until it just starts to brown.Add your celery, green cabbage, and napa cabbage to the pot.On top of that, sprinkle your salt, all-purpose seasoning, ground black pepper, Cajun seasoning, smoked paprika, bay leaves, and thyme.Add your diced tomatoes and the beef broth and stir to well to combine.Reduce heat to medium-low and cook for 45-60 minutes until the cabbage and celery are tender.Remove from heat and serve. You can serve as-is, or top with parmesan cheese, sour cream, or any other topping that tickles your fancy.This soup freezes incredibly well, so I always portion up individual servings for lunches and dinners and store in my second freezer.