SEAR steak on all sides in a Dutch oven or large pot over medium-high heat in two batches, using 1 Tbsp. oil per batch. Transfer steak to a plate.
ADD onions and garlic to the Dutch oven and sweat over medium heat until softened, 5 minutes. Stir in cabbage, bell pepper, celery, carrots, basil, oregano, and thyme; sweat, partially covered, until vegetables are softened, about 10 minutes.
STIR IN broth, potatoes, tomatoes, and Worcestershire. Bring soup to a boil, reduce heat, and simmer, partially covered, until potatoes are tender, 15 minutes.
COMBINE flour, butter, and tomato paste. Bring soup to a boil and add flour mixture; cook until soup thickens, 2 minutes. Stir in beans and season soup with salt and pepper. Garnish servings with parsley.
Nutritional info. per serving: 329 cal; 15g total fat (6g sat); 62mg chol; 347mg sodium; 28g carb; 5g fiber; 23g protein
1. Sear beef in batches over medium-high heat so the pieces caramelize quickly, but stay juicy on the inside.
2. Add herbs and sweat vegetables -- they'll release their moisture and provide a flavor base for the soup.
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 83 (78%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 402.2mg||14 %|
|Potassium 107.4mg||3 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 4.7g|
|Protein 1g||1 %|
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Calories per serving: 107
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