Hearty Cabbage Soup with Ground Beef
This comforting Hearty Cabbage Soup with Ground Beef combines savory flavors and hearty ingredients for a perfect bowl of warmth.
Ingredients
Main 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
- 4 cups green cabbage, chopped
- 2 medium carrots, peeled and sliced
- 2 stalks celery, diced Sub with more carrot or a potato if desired.
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (6 oz) 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 pieces bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar (adds brightness)
- to taste none fresh parsley, chopped (for garnish)
Instructions
Cooking Steps
- Heat a large pot or Dutch oven over medium heat. Add olive oil (if needed) and sauté the diced onion for 3–4 minutes until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef, breaking it apart with a spatula. Cook the beef until browned and no longer pink, about 6–8 minutes.
- Toss in the chopped cabbage, sliced carrots, and diced celery. Stir well to mix the vegetables with the browned beef. Sauté the mixture for 5 minutes.
- Add the diced tomatoes (with juice), tomato paste, and beef broth. Stir until the tomato paste dissolves fully into the broth.
- Add Worcestershire sauce and apple cider vinegar, followed by salt, black pepper, oregano, paprika, thyme, and bay leaves.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25–30 minutes.
- Remove bay leaves before serving. Taste and adjust seasoning if needed. Garnish with freshly chopped parsley.
Notes
Don’t panic if your cabbage looks lost at first—it comes alive. Also, BROWN your beef for the best flavor.