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Cabbage Soup with Hamburger

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A hearty and comforting soup made with ground beef, tender cabbage, and a flavorful tomato-based broth. This easy and nutritious recipe is perfect for a cozy dinner or meal prep.

Ingredients

Scale

  • 1 lb ground beef (lean or extra-lean)
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1/2 head green cabbage, chopped (about 4 cups)
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 1 can (6 oz) tomato paste
  • 4 cups beef broth (or chicken broth for a lighter flavor)
  • 2 cups water
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp black pepper
  • 1 tsp salt (or to taste)
  • 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

  1. Cook the ground beef: In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it into small pieces. Drain excess grease if necessary.
  2. Add aromatics: Stir in the diced onion and garlic, cooking until softened and fragrant, about 2–3 minutes.
  3. Add vegetables: Add the cabbage, carrots, and celery. Cook for 5 minutes, stirring occasionally, until slightly softened.
  4. Build the broth: Stir in the diced tomatoes (with juice), tomato paste, beef broth, and water. Mix well to combine.
  5. Season the soup: Add thyme, basil, smoked paprika (if using), salt, and black pepper. Bring the mixture to a boil.
  6. Simmer: Reduce the heat to low, cover, and simmer for 30–35 minutes, or until the vegetables are tender.
  7. Taste and garnish: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley, if desired.

Notes

  • This soup can be made ahead of time and tastes even better the next day as the flavors meld.
  • For a lower-carb option, skip the carrots and add more cabbage or spinach.
  • If you prefer a spicier soup, add a pinch of red pepper flakes.
  • Freezes well for up to 3 months. Reheat on the stovetop or in the microwave before serving.