Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Difficulty: Easy
Cuisine: American
Course: Main Course, Soup
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 4 cups green cabbage, chopped
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 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 for garnish
Instructions
Step 1: Brown the Beef
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon until browned. Drain any excess fat if necessary.
Step 2: Cook the Vegetables
Add the diced onion, carrots, celery, and garlic to the pot. Cook for about 5 minutes until the vegetables begin to soften and the onion becomes translucent.
Step 3: Add the Cabbage
Stir in the chopped cabbage and cook for another 3–4 minutes. The cabbage will begin to wilt but will continue cooking as the soup simmers.
Step 4: Build the Soup
Add the diced tomatoes, tomato paste, beef broth, Worcestershire sauce, Italian seasoning, paprika, thyme, salt, pepper, and bay leaf. Stir everything together until well combined.
Step 5: Simmer
Bring the soup to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally. The vegetables should become tender and the flavors will meld together beautifully.
Step 6: Finish and Serve
Remove the bay leaf. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or crackers for a complete meal.
Tips for Success
- Use lean ground beef to reduce excess grease.
- Chop the cabbage into bite-sized pieces for even cooking.
- For extra vegetables, add zucchini, green beans, or bell peppers.
- If you enjoy spicy food, stir in a pinch of crushed red pepper flakes.
- The soup tastes even better after resting overnight in the refrigerator.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until hot.
Serving Suggestions
Serve Ground Beef and Cabbage Soup with warm crusty bread, garlic toast, cornbread, or a fresh green salad. A sprinkle of grated Parmesan cheese also adds wonderful flavor.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 24 g
- Carbohydrates: 14 g
- Fat: 15 g
- Saturated Fat: 5 g
- Cholesterol: 65 mg
- Fiber: 4 g
- Sugar: 7 g
- Sodium: 690 mg
- Potassium: 760 mg
- Vitamin A: 65% DV
- Vitamin C: 45% DV
- Calcium: 8% DV
- Iron: 18% DV