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Hearty Cabbage Soup with Ground Beef

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Hearty Cabbage Soup with Ground Beef is a satisfying, budget-friendly, and healthy meal. Combining tender cabbage, savory ground beef, and a blend of vegetables in a rich broth, this soup is perfect for meal prepping or a cozy dinner.

Ingredients

1 pound ground beef (preferably lean or extra lean)

1 tablespoon olive oil (for sautéing, optional)

1 medium onion, diced

3 cloves garlic, minced

4 cups green cabbage, chopped

2 carrots, peeled and sliced

2 celery stalks, diced

1 (15 oz) can diced tomatoes, undrained

1 (6 oz) can tomato paste

6 cups beef broth (low-sodium preferred)

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon paprika

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional for heat)

2 bay leaves

1 tablespoon Worcestershire sauce

1 tablespoon apple cider vinegar (adds brightness)

Fresh parsley, chopped (for garnish)

Instructions

  1. Heat a large pot or Dutch oven over medium heat. Add olive oil (if needed) and sauté the diced onion for 3–4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it apart with a spatula. Cook the beef until browned and no longer pink, about 6–8 minutes.
  2. Toss in the chopped cabbage, sliced carrots, and diced celery. Stir well to mix the vegetables with the browned beef. Sauté the mixture for 5 minutes, allowing the vegetables to soften slightly and absorb flavor.
  3. Add the diced tomatoes (with juice), tomato paste, and beef broth. Stir until the tomato paste dissolves fully into the broth. Add Worcestershire sauce and apple cider vinegar to deepen the flavor profile.
  4. Add salt, black pepper, oregano, paprika, thyme, and bay leaves. If you enjoy a touch of heat, stir in red pepper flakes. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25–30 minutes.
  5. Remove bay leaves before serving. Taste and adjust seasoning if needed (more salt, vinegar, or pepper). Garnish with freshly chopped parsley for a burst of freshness and color.

Notes

  • This soup is perfect for meal prep and can be stored in the fridge for up to 5 days or frozen for up to 3 months.
  • For a keto-friendly version, omit the carrots and replace them with zucchini or bell peppers.
  • To make the soup vegetarian, substitute ground beef with lentils, chickpeas, or plant-based crumbles.
  • For added heartiness, try adding cooked brown rice, quinoa, or barley to the soup.
  • The soup can be made ahead of time for better flavor, and it reheats beautifully.

Nutrition

Find it online: https://recipesbyjanet.com/hearty-cabbage-soup-with-ground-beef/