Ground Beef & Cabbage Soup

A cozy, hearty one-pot soup made with tender cabbage, savory ground beef, carrots, and a flavorful tomato broth. Perfect for a comforting family dinner!

 Ingredients

• 1 lb (450 g) ground beef
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• ½ large green cabbage, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 can (14.5 oz / 410 g) diced tomatoes
• 4 cups (960 ml) beef or vegetable broth
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp dried Italian seasoning
• ½ tsp dried thyme
• ½ tsp black pepper
• ¾ tsp salt, or to taste
• 1 bay leaf
• 1 tbsp Worcestershire sauce, optional
• 1–2 tsp lemon juice or vinegar, optional
• Fresh parsley, for garnish

 Instructions

1. Brown the beef:
   Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon, until browned. Drain excess grease if needed.
2. Add aromatics:
   Add the diced onion and cook for 3–4 minutes. Stir in the garlic and cook for another 30 seconds.
3. Build the soup:
   Add cabbage, carrots, celery, diced tomatoes, tomato paste, broth, paprika, Italian seasoning, thyme, salt, pepper, and bay leaf.
4. Simmer:
   Bring to a gentle boil, then reduce the heat. Cover partially and simmer for 25–30 minutes, stirring occasionally, until the cabbage and carrots are tender.
5. Finish:
   Remove the bay leaf. Stir in Worcestershire sauce if using. Add a small splash of lemon juice or vinegar to brighten the flavor.
6. Serve:
   Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread if desired.

 Time

Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 5–6

💡 Tips

• For a richer soup, use beef broth.
• Add diced potatoes for a heartier version.
• Want some heat? Add red pepper flakes.
• You can substitute ground turkey or chicken for the beef.
• For extra tomato flavor, add another tablespoon of tomato paste.

Q&A

Can I make this ahead?
Yes. The flavor often gets even better after sitting overnight.

How long does it keep?
Store refrigerated in an airtight container for about 3–4 days.

Can I freeze it?
Yes. Cool completely, portion into freezer-safe containers, and freeze for up to 2–3 months.

Can I make it without tomatoes?
Yes. Replace the diced tomatoes with additional broth and adjust the seasoning to taste.

Can I make it in a slow cooker?
Yes. Brown the beef and onion first, then transfer everything to a slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender.