Description
A comforting and hearty soup made with ground beef, fresh cabbage, and a medley of vegetables simmered in a flavorful broth. Perfect for cold weather and meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups green cabbage, shredded
- 2 large carrots, peeled and sliced
- 3 celery stalks, chopped
- 6 cups beef broth
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Remove excess fat if necessary.
- Add diced onion and garlic; sauté until softened, about 2-3 minutes.
- Stir in the cabbage, carrots, and celery. Cook for another 5 minutes until vegetables start to soften.
- Pour in beef broth and diced tomatoes (with juice). Add thyme, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, or until vegetables are tender.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
Notes
- Use green, savoy, or napa cabbage based on preference.
- Soup tastes better the next day as flavors meld.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Can be made in a slow cooker for convenience.
- Use plant-based meat and vegetable broth for a vegetarian version.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg
