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Hearty Cabbage Soup with Ground Beef

This creamy, nutrient-dense soup is packed with tender beef and vibrant vegetables, making it a perfect comforting meal for chilly nights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Adds protein and a rich flavor.
  • 1 tablespoon olive oil (optional) Helps sauté veggies, adding extra depth.
  • 1 medium onion, diced Sweet and aromatic base for flavor.
  • 3 cloves garlic, minced Gives a wonderful, fragrant punch.
  • 4 cups green cabbage, chopped Melts down to add heartiness and nutrients.
  • 2 medium carrots, peeled and sliced Adds natural sweetness and color.
  • 2 stalks celery, diced For crunch and flavor balance.
  • 1 15 oz can diced tomatoes, undrained Juicy and tangy for brightness.
  • 1 6 oz can tomato paste Thickens the soup and enhances the flavor.
  • 6 cups beef broth Low-sodium preferred.
  • 1 teaspoon salt Standard seasoning for taste.
  • 1/2 teaspoon black pepper Standard seasoning for taste.
  • 1 teaspoon dried oregano Adds a wonderful, earthy aroma.
  • 1 teaspoon paprika For a mild smoky depth.
  • 1/2 teaspoon dried thyme Complements the earthiness of the cabbage.
  • 1/4 teaspoon red pepper flakes (optional) For a hint of spice.
  • 2 pieces bay leaves Infuses depth during simmering.
  • 1 tablespoon Worcestershire sauce Adds umami and zest.
  • 1 tablespoon apple cider vinegar Brings brightness to the soup.
  • to taste none Fresh parsley, chopped (for garnish) A fresh, vibrant touch to finish.

Method
 

Preparation
  1. Gather and chop all your vegetables: onion, garlic, cabbage, carrots, and celery.
  2. Measure out your spices and canned ingredients to keep nearby.
Cooking
  1. In a large pot, heat the olive oil over medium heat and sauté the diced onions until they’re translucent, about 5 minutes.
  2. Add garlic, ground beef, salt, pepper, and the spices. Cook until the beef is browned.
  3. Stir in the carrots, celery, chopped cabbage, diced tomatoes, tomato paste, beef broth, Worcestershire sauce, apple cider vinegar, and bay leaves.
  4. Bring to a gentle simmer and cook for about 30 minutes until all veggies are tender.
Serving
  1. Remove bay leaves before serving.
  2. Ladle the hot soup into bowls and garnish with fresh parsley.
  3. Enjoy with crusty bread or crackers for a complete meal.

Notes

This soup is perfect for meal prep and tastes even better the next day. Store leftovers in the fridge for 3-4 days in airtight containers. You can freeze this soup for up to 3 months.