Description
A comforting and flavorful soup featuring tender ground beef, fresh cabbage, and a medley of vegetables simmered in a rich tomato-beef broth.
Ingredients
1 tbsp olive oil
1 lb lean ground beef
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
6 cups beef broth
1/2 head green cabbage, cored and shredded
1 tsp dried oregano
1/2 tsp dried thyme
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Step 2: Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until vegetables begin to soften. Stir in minced garlic and cook for another minute until fragrant.
Step 3: Pour in crushed tomatoes and beef broth. Add dried oregano and thyme. Bring the mixture to a simmer.
Step 4: Add shredded cabbage to the pot. Stir well to combine. Reduce heat to low, cover, and simmer for 20-25 minutes, or until cabbage is tender.
Step 5: Season the soup generously with salt and black pepper to taste. Taste and adjust seasonings as needed.
Step 6: Ladle the hearty beef and cabbage soup into bowls. Garnish with fresh chopped parsley before serving.
Notes
For a spicier kick, add a pinch of red pepper flakes with the garlic. You can also add a bay leaf during simmering for extra depth of flavor, removing it before serving. Serve with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 75mg
