Cabbage Soup with Ground Beef
A hearty, cozy soup packed with savory ground beef, tender cabbage, potatoes, and vegetables, all simmered together in a rich tomato-beef broth. It’s an easy one-pot meal that’s comforting, filling, and perfect for a chilly evening!
Ingredients
- 1 lb (450 g) ground beef
- 1 small head green cabbage, chopped
- 3 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 6 cups beef broth
- 1 tsp paprika
- 1 tsp dried Italian seasoning
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 1 tbsp olive oil, if needed
- 2 tbsp fresh parsley, chopped
Instructions
- Brown the beef: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon, until browned. Drain excess grease if necessary.
- Add the vegetables: Add the onion, carrots, and celery. Cook for about 4–5 minutes until the vegetables begin to soften. Stir in the garlic and cook for another 30 seconds.
- Build the broth: Add the tomato paste and stir for 1 minute. Pour in the diced tomatoes and beef broth.
- Season: Add the paprika, Italian seasoning, thyme, bay leaf, salt, and black pepper. Stir everything together.
- Add potatoes and cabbage: Stir in the diced potatoes and chopped cabbage. Bring the soup to a boil.
- Simmer: Reduce the heat to low, cover, and simmer for about 25–30 minutes, or until the potatoes and cabbage are tender.
- Finish: Remove the bay leaf. Taste and adjust the salt and pepper. Stir in fresh parsley just before serving.
Serving Tips
Serve piping hot with crusty bread, garlic bread, or homemade dinner rolls. For extra flavor, sprinkle each bowl with fresh parsley and a little grated Parmesan.
Tip: For a thicker, richer soup, mash a few pieces of the cooked potato directly against the side of the pot and stir them back into the broth.