Description
A hearty and comforting soup made with ground beef, tender cabbage, and a flavorful tomato-based broth. This easy and nutritious recipe is perfect for a cozy dinner or meal prep.
Ingredients
Scale
1 lb ground beef (lean or extra-lean)- 1 small onion, diced
- 3 garlic cloves, minced
- 1/2 head green cabbage, chopped (about 4 cups)
- 2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (6 oz) tomato paste
- 4 cups beef broth (or chicken broth for a lighter flavor)
- 2 cups water
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
Cook the ground beef: In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it into small pieces. Drain excess grease if necessary.- Add aromatics: Stir in the diced onion and garlic, cooking until softened and fragrant, about 2–3 minutes.
- Add vegetables: Add the cabbage, carrots, and celery. Cook for 5 minutes, stirring occasionally, until slightly softened.
- Build the broth: Stir in the diced tomatoes (with juice), tomato paste, beef broth, and water. Mix well to combine.
- Season the soup: Add thyme, basil, smoked paprika (if using), salt, and black pepper. Bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover, and simmer for 30–35 minutes, or until the vegetables are tender.
- Taste and garnish: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley, if desired.
Notes
- This soup can be made ahead of time and tastes even better the next day as the flavors meld.
- For a lower-carb option, skip the carrots and add more cabbage or spinach.
- If you prefer a spicier soup, add a pinch of red pepper flakes.
- Freezes well for up to 3 months. Reheat on the stovetop or in the microwave before serving.