Description
This hearty Beef-Cabbage Soup features tender ground beef and fresh vegetables simmered in a flavorful tomato and beef broth base. Packed with cabbage, carrots, celery, and aromatic herbs, it’s a comforting and nutritious soup perfect for any season. Simple to prepare, it combines sautéing and simmering techniques to develop deep flavors in an easy stovetop recipe.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, chopped
- 1 large carrot, diced
- 1 celery rib, diced
- 5 cups green cabbage, chopped
- 4 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Meat
- 1 pound lean ground beef
Pantry Items
- 2 tablespoons olive oil
- 1 28-ounce can diced tomatoes with juice
- 6 cups low-sodium beef broth
- 1 1/2 teaspoons Italian seasoning
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and celery, along with the Italian seasoning and minced garlic. Sauté for about 5 minutes until the vegetables become soft and fragrant, setting the flavor base for the soup.
- Brown beef: Add the lean ground beef to the pot with the sautéed vegetables. Cook, stirring and breaking the meat apart, until it is thoroughly browned and no longer pink. Drain excess fat if necessary to keep the soup lean.
- Simmer soup: Stir in the chopped cabbage, diced tomatoes with their juice, beef broth, and the bay leaf. Bring the whole mixture to a boil, then reduce heat to low and allow it to simmer gently for about 30 minutes. This slow simmering softens the cabbage and allows flavors to meld beautifully.
- Season and serve: Remove and discard the bay leaf. Taste the soup and season with salt and pepper as desired. Ladle the hot soup into bowls, garnish with chopped fresh parsley, and serve immediately for a warm, comforting meal.
Notes
- For a spicier kick, add a pinch of crushed red pepper flakes during the sauté step.
- You can substitute ground turkey or chicken for beef for a lighter variation.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes up to 3 months.
- To make it gluten-free, ensure the beef broth is certified gluten-free.
- Adding a splash of vinegar or lemon juice before serving can brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: beef cabbage soup, healthy soup recipe, low fat soup, vegetarian option soup, easy stovetop soup, hearty winter soup
