Ground Beef Cabbage Soup

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Sharp knife
• Cutting board
• Ladle
• Measuring cups and spoons

Ingredients

For the Soup

• 2 pounds (900 g) lean ground beef
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 small green cabbage, chopped (about 8 cups)
• 3 medium carrots, sliced
• 2 celery stalks, chopped
• 2 medium potatoes, diced (optional)
• 1 can (14.5 oz/410 g) diced tomatoes
• 2 tablespoons tomato paste
• 6 cups beef broth
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon dried thyme
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chopped fresh parsley

Optional Add-Ins

• Green beans
• Corn
• Bell peppers
• Mushrooms
• Zucchini
• Kidney beans
• Red pepper flakes
• Parmesan cheese for serving

Instructions

Step 1: Brown the Beef

1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon until browned. Drain excess fat if needed.

Step 2: Cook the Aromatics

1. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 3: Add Tomato Flavor

1. Mix in the tomato paste and cook for 2 minutes. Stir in the diced tomatoes.

Step 4: Add Vegetables

1. Add the cabbage, carrots, celery, and potatoes (if using). Stir well to coat everything in the tomato mixture.

Step 5: Pour in the Broth

1. Add the beef broth, Worcestershire sauce, smoked paprika, Italian seasoning, thyme, bay leaf, salt, and pepper.

Step 6: Simmer

1. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 35–45 minutes, or until the vegetables are tender and the flavors have blended beautifully.

Step 7: Finish

1. Remove the bay leaf and stir in the fresh parsley. Taste and adjust the seasoning if needed.

Step 8: Serve

1. Ladle into bowls and serve hot with crusty bread, cornbread, or crackers.

Notes

Store in an airtight container for up to 4 days . Freeze for up to 3 months . Thaw overnight in the refrigerator before reheating. Warm on the stovetop over medium heat or microwave individual portions until thoroughly heated.

Nutrition

Calories: 285 kcal · Protein: 23 g · Fat: 15 g · Carbohydrates: 15 g · Saturated Fat: 5 g · Fiber: 4 g · Sugar: 8 g · Sodium: 620 mg