Ingredients
1.5 lbs Ground Beef (80/20 lean)
1 tbsp Olive Oil
1 large Yellow Onion, chopped
3 medium Carrots, peeled and diced
2 medium Celery Stalks, diced
4 cloves Garlic, minced
1 small head (about 6 cups) Green Cabbage, cored and chopped
1 (28 oz) can Diced Tomatoes, undrained
6 cups Beef Broth, low sodium
2 tbsp Tomato Paste
1 tsp Dried Thyme
2 Dried Bay Leaves
1 tsp Salt (or to taste)
0.5 tsp Black Pepper (or to taste)
0.25 cup Fresh Parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, breaking it up with a spoon as it cooks. Brown the beef thoroughly until no pink remains, about 5-7 minutes. Drain any excess grease from the pot
- Add the chopped onion, carrots, and celery to the pot with the browned beef. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Then, stir in the minced garlic and tomato paste. Cook for another minute, until fragrant, allowing the tomato paste to caramelize slightly and deepen the soup's flavor
- Add the chopped cabbage to the pot. Stir it in, and let it cook for about 3-5 minutes, allowing it to wilt down slightly. Pour in the canned diced tomatoes (undrained) and the beef broth. Stir everything together to combine
- Add the dried thyme, bay leaves, salt, and black pepper. Give everything a good stir. Bring the cabbage beef soup to a boil, then immediately reduce the heat to low. Cover the pot and let the soup simmer gently for at least 25-30 minutes, or until the cabbage and other vegetables are tender. The longer you let it simmer, the more the flavors will meld and deepe
- Remove the bay leaves before serving. Taste the beef and cabbage soup and adjust seasoning if necessary. Ladle the hot cabbage beef soup into bowls, garnish generously with fresh chopped parsley, and serve immediately
Notes
For best flavor, properly brown ground beef, drain excess grease, and caramelize tomato paste for 1-2 minutes before adding liquids.
Allow the soup to simmer longer (up to an hour) for deeper, more melded flavors. Always taste and adjust seasoning before serving; a squeeze of fresh lemon juice can brighten flavors.
This soup stores well in the refrigerator for 3-4 days (flavors often improve). It freezes beautifully for up to 3 months; thaw and reheat gently, adding extra broth if needed.
For variations, use ground turkey/chicken or stew beef (adjust cooking time). Add other vegetables like potatoes, bell peppers, or spinach. Substitute red cabbage or crushed tomatoes. Add red pepper flakes for heat or different herbs like oregano/rosemary.
To make in a slow cooker, brown beef and sauté aromatics, then combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg