Cabbage Soup Ground Beef (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 pound lean ground beef
03 -
1 medium onion, chopped
04 -
2 cloves garlic, minced
05 -
2 carrots, sliced
06 -
4 cups shredded green cabbage
07 -
2 cups canned diced tomatoes
08 -
4 cups beef broth
→ Seasonings
09 -
1 teaspoon salt
10 -
1/2 teaspoon ground black pepper
11 -
1/2 teaspoon dried thyme
12 -
2 bay leaves
→ Optional Add-ins
13 -
1 cup chopped celery
14 -
1 cup diced zucchini
15 -
1 cup diced potatoes
16 -
1/4 teaspoon red pepper flakes
# Step-by-Step Directions:
01 -
Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up into small pieces. Drain excess fat.
02 -
Add chopped onions and garlic to the pot. Sauté for 2–3 minutes until fragrant. Stir in the carrots and cook for another 5 minutes.
03 -
Add shredded cabbage and diced tomatoes to the pot. Stir and cook for 5 minutes to meld flavors.
04 -
Pour in beef broth. Add salt, pepper, thyme, and bay leaves. Bring to a boil, reduce heat, and simmer for 20–30 minutes until cabbage is tender.
05 -
Taste and adjust seasoning if needed. Remove bay leaves and serve hot with optional garnishes.
# Helpful Notes:
01 -
Add a splash of vinegar or lemon juice before serving for extra brightness.
02 -
Soup can be frozen for up to 3 months; store toppings separately.
03 -
Leftovers improve in flavor after a day in the fridge.