Ingredients
Scale
- 1 lb ground beef (lean or medium fat)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1/2 medium head cabbage, chopped (about 2-3 cups)
- 1 (14.5 oz) can diced tomatoes with juice
- 6 cups beef broth (low sodium preferred)
- 1-2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 tbsp apple cider vinegar or lemon juice
- Fresh parsley or chives for garnish (optional)
Instructions
- Brown the ground beef in a large pot over medium-high heat until golden and cooked through. Remove beef and set aside.
- In the same pot, sauté onions and garlic until fragrant and softened.
- Add carrots and cabbage; cook for 5 minutes until slightly tender.
- Return beef to the pot, then add broth, diced tomatoes, bay leaves, thyme, paprika, salt, and pepper.
- Bring to a boil, reduce heat, and simmer covered for 20 minutes until cabbage is tender.
- Remove bay leaves and stir in apple cider vinegar or lemon juice. Adjust seasoning if needed.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a leaner soup, substitute ground turkey or chicken.
- Add extra vegetables like celery or potatoes for variety.
- Let soup rest in the fridge overnight for deeper flavors.
- Avoid overcooking cabbage for best texture.
- Perfect with crusty bread or a light salad.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stove-top simmering
- Cuisine: American comfort food
- Diet: Gluten Free
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg