Ingredients
Scale
- 1 medium green cabbage, chopped
- 1 lb lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 can (14 oz) diced tomatoes
- 6 cups beef broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- ½ tsp paprika or red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley or dill, chopped for garnish
Instructions
- Heat oil in a large pot over medium heat. Brown ground beef until fully cooked. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery until softened.
- Return ground beef to the pot and stir in chopped cabbage.
- Add diced tomatoes, beef broth, thyme, bay leaf, paprika, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer covered for 25-30 minutes until cabbage is tender.
- Remove bay leaf, adjust seasoning, and garnish with fresh herbs before serving.
Notes
- For extra depth, brown the beef well and use homemade broth if possible.
- Add a splash of vinegar or lemon juice at the end for brightness.
- This soup tastes even better the next day, so consider making it ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop simmer
- Cuisine: American, Comfort Food
- Diet: Gluten Free
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg