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Cabbage Soup with Ground Beef

A comforting bowl of hearty cabbage soup with ground beef, packed with flavors and nutritious vegetables.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 pound ground beef preferably lean or extra lean
  • 1 tablespoon olive oil for sautéing, optional
  • 1 medium onion, diced
  • 3 cloves garlic, minced
Vegetables
  • 4 cups green cabbage, chopped
  • 2 carrots peeled and sliced
  • 2 stalks celery, diced
Liquids and Seasonings
  • 1 15 oz can diced tomatoes, undrained
  • 1 6 oz can tomato paste
  • 6 cups beef broth low-sodium preferred
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional for heat
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar adds brightness
Garnish
  • Fresh parsley, chopped for garnish

Method
 

Preparation
  1. Heat a large pot or Dutch oven over medium heat. If using, add olive oil and sauté the diced onion for 3–4 minutes until it becomes translucent.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the ground beef, breaking it apart with a spatula. Cook until browned and no longer pink, about 6–8 minutes.
  4. Toss in the chopped cabbage, sliced carrots, and diced celery. Stir well to incorporate the vegetables with the beef, and sauté for an additional 5 minutes.
Cooking
  1. Stir in the diced tomatoes (with their juice), tomato paste, and beef broth. Ensure the tomato paste dissolves completely into the broth.
  2. Add Worcestershire sauce and apple cider vinegar for added depth of flavor.
  3. Season with salt, black pepper, oregano, paprika, thyme, and bay leaves. If you like a bit of heat, mix in the red pepper flakes.
  4. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for about 25–30 minutes.
  5. Remember to remove the bay leaves before serving. Taste the soup and adjust any seasoning as needed. Garnish with freshly chopped parsley.

Notes

Store in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.