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.
Author:Beth
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Soup, Main Dish
Method:Stovetop
Cuisine:American
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
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.
Add aromatics: Stir in the diced onion and garlic, cooking until softened and fragrant, about 2–3 minutes.
Add vegetables: Add the cabbage, carrots, and celery. Cook for 5 minutes, stirring occasionally, until slightly softened.
Build the broth: Stir in the diced tomatoes (with juice), tomato paste, beef broth, and water. Mix well to combine.
Season the soup: Add thyme, basil, smoked paprika (if using), salt, and black pepper. Bring the mixture to a boil.
Simmer: Reduce the heat to low, cover, and simmer for 30–35 minutes, or until the vegetables are tender.
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.