Hearty Cabbage & Beef Soup

 Ingredients — 6 Servings

• 1 lb (450 g) lean ground beef
• 1 small head green cabbage, chopped
• 1 medium onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz / 410 g) diced tomatoes
• 6 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp black pepper
• 1 tsp salt, or to taste
• 1 bay leaf
• 1 tbsp Worcestershire sauce (optional)
• 1–2 tsp lemon juice or apple cider vinegar (optional)
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add the ground beef and cook for 6–8 minutes, breaking it apart until browned.
3. Add onion and carrots. Cook for 4–5 minutes.
4. Add garlic and cook for another 30–60 seconds.
5. Stir in tomato paste, paprika, thyme, parsley, black pepper, and salt.
6. Add diced tomatoes, beef broth, bay leaf, and Worcestershire sauce.
7. Bring the soup to a gentle boil.
8. Add the chopped cabbage and stir well.
9. Reduce heat, cover, and simmer for 25–35 minutes, until the cabbage and carrots are tender.
10. Remove the bay leaf. Taste and adjust salt and pepper.
11. Add a little lemon juice or apple cider vinegar for extra brightness, if desired.
12. Garnish with fresh parsley and serve hot.

 Nut & Allergen Information

• Peanuts: None required.
• Tree nuts: None required.
• Dairy: None required.
• Egg: None required.
• Gluten/Wheat: The soup can be naturally gluten-free, but check the labels of beef broth and Worcestershire sauce.
• Soy: Check packaged broth and sauces for possible soy ingredients.

Approximate Nutrition — Per Serving

• Calories: 300–350 kcal
• Protein: 25–30 g
• Carbohydrates: 18–22 g
• Fat: 15–18 g
• Fiber: 5–7 g

Nutrition is approximate and depends on the beef and brands used.

 Q&A

Q: Can I use ground turkey instead of beef?
Yes. Ground turkey works well as a lighter alternative.

Q: Can I add potatoes?
Yes. Add about 2 cups diced potatoes with the carrots.

Q: Can I make it spicy?
Yes. Add red pepper flakes or a little cayenne pepper.

Q: How long does it keep?
Refrigerate leftovers in a covered container for 3–4 days.

Q: Can I freeze it?
Yes. Cool completely, transfer to freezer-safe containers, and freeze for about 2–3 months.

Q: How can I make the soup thicker?
Use less broth, or simmer uncovered for 10–15 additional minutes.