Ingredients
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1 lb (450 g) lean ground beef
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½ medium green cabbage, chopped (about 5–6 cups)
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2 medium carrots, peeled and sliced
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1 medium onion, diced
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2 celery stalks, chopped
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3 garlic cloves, minced
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6 cups (1.4 liters) beef broth
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1 can (14.5 oz / 411 g) diced tomatoes, including juice
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2 tbsp tomato paste
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1 tbsp olive oil, if needed
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1 tsp paprika
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1 tsp dried thyme
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1 tsp Italian seasoning
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½ tsp black pepper
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Salt, to taste
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1 bay leaf, optional
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1 tbsp Worcestershire sauce, optional
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2 tbsp fresh parsley, chopped, for garnish
Instructions
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Brown the beef: Heat a large soup pot over medium heat. Add ground beef and cook for 6–8 minutes, breaking it into small pieces until browned. Drain excess fat if necessary.
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Cook the aromatics: Add onion, carrots, and celery. Cook for 4–5 minutes until they begin to soften. Add garlic and cook for another 30 seconds.
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Add seasonings: Stir in paprika, thyme, Italian seasoning, black pepper, tomato paste, and Worcestershire sauce, if using.
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Add tomatoes and broth: Pour in the diced tomatoes and beef broth. Stir well, scraping up any browned bits from the bottom of the pot.
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Add cabbage: Stir in the chopped cabbage and add the bay leaf if desired. Bring the soup to a gentle boil.
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Simmer: Reduce the heat to low, cover partially, and simmer for 20–25 minutes, until the cabbage and carrots are tender.
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Season to taste: Remove the bay leaf. Taste and add salt or pepper as needed.
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Serve: Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or crackers.
Nutrition Information
Estimated per serving, based on 6 servings.
| Nutrient | Approx. amount |
|---|---|
| Calories | 250–330 kcal |
| Protein | 18–24 g |
| Carbohydrates | 15–22 g |
| Total fat | 12–18 g |
| Saturated fat | 4–7 g |
| Fiber | 4–6 g |
| Sugar | 6–9 g |
| Sodium | 500–900 mg |
Nutrition varies depending on beef fat percentage, broth, and added salt.
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in the recipe.
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Dairy: None in the listed ingredients.
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Gluten: The basic ingredients can be gluten-free, but check the broth, Worcestershire sauce, and seasonings.
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Soy: Check packaged broth and sauces for soy ingredients.
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Allergy precautions: Always read labels and cross-contact warnings, especially when preparing food for someone with a serious allergy.
Q/S — Questions & Tips
Q: Can I use ground turkey instead of beef?
Yes. Ground turkey or chicken works well. Use a little olive oil if the meat is very lean.
Q: Can I add potatoes?
Yes. Add 1–2 diced potatoes with the broth and simmer until tender.
Q: How do I make the soup thicker?
Simmer uncovered for a few extra minutes, or mash a few pieces of cooked cabbage and vegetables into the broth.
Q: Can I make it spicy?
Add red pepper flakes, cayenne pepper, or a little hot sauce.
Q: Can I make it in a slow cooker?
Brown the beef and sauté the aromatics first, then transfer them to the slow cooker with the remaining ingredients. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the vegetables are tender.
Q: How do I store leftovers?
Refrigerate within 2 hours in an airtight container and consume within 3–4 days. Reheat thoroughly until steaming hot.
Q: Can I freeze it?
Yes. Cool and freeze in airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.
Chef’s tip: Brown the beef well before adding the broth. This creates a deeper, richer flavor and makes the soup taste like it has simmered all day.