Servings
6–8 servings
Time
- Prep: 15 minutes
- Cook: 35–45 minutes
- Total: about 50–60 minutes
Ingredients
- 1 lb (450 g) lean ground beef
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ½ medium green cabbage, chopped into bite-size pieces
- 2 large carrots, sliced
- 1 can (14–15 oz / 400 g) diced tomatoes
- 1 tbsp tomato paste
- 4 cups (960 ml) low-sodium beef broth
- 1 cup (240 ml) water, plus more if needed
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- ½ tsp paprika
- 1 bay leaf
- ½ tsp black pepper
- ½–1 tsp salt, to taste
- ¼ tsp red pepper flakes, optional
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice, optional
Method
1. Brown the beef
Heat a large soup pot over medium-high heat. Add olive oil and ground beef. Break it apart and cook for about 5–7 minutes, until browned and cooked through. Drain excess fat if necessary.
2. Add the aromatics
Add onion and carrots. Cook for 4–5 minutes until the onion begins to soften. Add garlic and cook for another 30–60 seconds.
3. Build the soup
Stir in tomato paste, diced tomatoes, thyme, Italian seasoning, paprika, black pepper and red pepper flakes.
4. Add broth and cabbage
Pour in beef broth and water. Add the chopped cabbage and bay leaf. Stir well.
5. Simmer
Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 25–30 minutes, stirring occasionally, until the cabbage and carrots are tender. Similar cabbage-and-beef soup recipes use roughly 20–30 minutes of simmering after the vegetables and broth are added.
6. Finish
Remove the bay leaf. Taste and adjust salt and pepper. Stir in fresh parsley and, if desired, a little lemon juice.
7. Serve
Ladle into bowls and serve hot. The soup should be thick, hearty and full of tender cabbage, carrots and beef.
Food Safety
Ground beef should reach 160°F / 71°C internally. Refrigerate leftovers within 2 hours and use within about 3–4 days.
Nut / Allergen Information
Nuts: Naturally nut-free if all packaged ingredients are produced without cross-contact.
Contains: Beef.
Potential allergens: Check labels on beef broth, tomato products and seasonings for soy, wheat/gluten or other allergens, especially if you have an allergy.
Approximate Nutrition
Per serving, assuming 8 servings:
- Calories: 250–300 kcal
- Protein: 20–24 g
- Carbohydrates: 18–22 g
- Fat: 11–14 g
- Fiber: 5–7 g
- Sodium: varies significantly by broth and added salt
Q&A
Q: Can I make it without tomatoes?
Yes. Replace the tomatoes with additional beef broth and season to taste.
Q: Can I add rice?
Yes. Add about ½ cup uncooked long-grain rice and simmer until the rice is completely tender, usually around 20–25 minutes. Cabbage-roll soup recipes commonly include rice.
Q: Can I use ground turkey instead of beef?
Yes. Ground turkey works well; cook it thoroughly to 165°F / 74°C.
Q: Can I freeze it?
Yes. Cool it promptly, portion into airtight containers and freeze. If adding rice, the texture may become softer after freezing.