Hearty Ground Beef and Cabbage Soup combines the richness of ground beef with the subtle sweetness of fresh cabbage and a medley of vibrant vegetables. Warm and comforting one-pot meal.
4 cups green cabbage, shredded (from about half a medium head, or 12 oz)
2 large carrots, peeled and sliced
3 celery stalks, chopped
6 cups beef broth
14.5 oz can diced tomatoes
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add ground beef and cook for 5-7 minutes, breaking up with a wooden spoon until browned all over with no pink remaining. Remove excess fat if necessary.
Add diced onion and garlic to the pot and sauté for 2-3 minutes until softened and fragrant.
Stir in cabbage, carrots, and celery. Cook for another 5 minutes until vegetables start to soften and cabbage begins to wilt.
Pour in beef broth and diced tomatoes with juice. Add thyme, smoked paprika, salt, and pepper. Stir to combine.
Bring mixture to a boil, then reduce heat to low. Cover with lid slightly ajar and simmer for 20-25 minutes or until vegetables are tender.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
Notes
Use lean ground beef (85/15) to minimize excess grease while maintaining flavor. Ground turkey or chicken can be substituted for a lighter version.
Don’t skip the simmering step. This allows flavors to develop and vegetables to become perfectly tender. Fresh ingredients provide the best flavor and texture.
Add diced potatoes for a heartier meal or red pepper flakes for a spicy kick. Fire-roasted tomatoes add extra smoky depth. Can also add Worcestershire sauce for umami richness.