Servings
6–8
Prep Time
15 minutes
Cook Time
40–50 minutes
Total Time
About 1 hour
Ingredients
Main Ingredients
- 1 lb (450 g) ground beef
- ½ large green cabbage, chopped into bite-sized pieces
- 2 medium carrots, peeled and sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz / 411 g) diced tomatoes
- 2 tablespoons tomato paste
- 6 cups (1.4 L) beef broth
- 2 medium potatoes, peeled and diced, optional
- 1 tablespoon olive oil, if needed
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- ½ teaspoon onion powder
- 1 bay leaf
- 1 tablespoon Worcestershire sauce, optional
Optional Garnish
- Fresh parsley, chopped
- Fresh dill
- A little black pepper
- Grated Parmesan cheese
Instructions
1. Brown the Beef
Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
Add the ground beef and cook for about 6–8 minutes, breaking it apart with a wooden spoon until browned and cooked through.
Drain excess grease if necessary.
2. Add the Aromatics
Add the diced onion and carrots.
Cook for about 4–5 minutes, stirring occasionally, until the onion begins to soften.
Add the minced garlic and cook for another 30–60 seconds.
3. Add Tomatoes and Seasonings
Stir in the tomato paste, diced tomatoes, oregano, thyme, paprika, black pepper, salt, onion powder, bay leaf, and Worcestershire sauce if using.
Cook for about 1–2 minutes to develop the flavor.
4. Add the Broth and Vegetables
Pour in the beef broth.
Add the chopped cabbage and diced potatoes if using.
Stir everything together.
5. Simmer
Bring the soup to a gentle boil.
Reduce the heat to low, cover partially, and simmer for 30–40 minutes, stirring occasionally.
Cook until the cabbage, carrots, and potatoes are tender.
6. Adjust the Flavor
Remove the bay leaf.
Taste the soup and adjust the salt and pepper as needed.
If you prefer a thicker soup, simmer uncovered for another 5–10 minutes.
7. Serve
Ladle the hot soup into bowls.
Garnish with fresh parsley or dill and a little black pepper.
Serve warm with crusty bread or crackers.
Nutrition Estimate Per Serving
Approximate values for 1 of 6 servings:
- Calories: 300–350
- Protein: 22–27 g
- Carbohydrates: 25–32 g
- Fat: 13–17 g
- Fiber: 5–7 g
- Sodium: varies depending on the broth and added salt
Nutrition values are estimates and will vary depending on ingredients and serving size.
Nut & Allergen Information
Naturally contains no:
- Peanuts
- Tree nuts
The basic recipe also does not require eggs, dairy, or soy.
Possible allergens:
Worcestershire sauce and packaged beef broth can contain or may be processed around allergens depending on the brand. Check the ingredient labels carefully.
Gluten:
Use certified gluten-free beef broth and Worcestershire sauce if preparing a gluten-free version.
Nut-Free:
Yes, when all packaged ingredients are verified nut-free and prepared in a nut-free kitchen.
Q&A
Can I use ground turkey instead of beef?
Yes. Ground turkey is a good substitute. Cook it thoroughly to 165°F (74°C).
Can I make this soup without potatoes?
Absolutely. The soup will still be hearty because of the cabbage, carrots, and beef.
Can I add other vegetables?
Yes. Celery, green beans, zucchini, bell peppers, or corn can be added.
Can I make it spicy?
Yes. Add red pepper flakes, cayenne pepper, or a little diced jalapeño.
Can I make this in a slow cooker?
Yes. Brown the beef first, then transfer everything to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender.
How do I store leftovers?
Cool the soup promptly and refrigerate in an airtight container for up to 3–4 days.
Can I freeze it?
Yes. Allow the soup to cool completely, then freeze in freezer-safe containers for up to 2–3 months for best quality.
How do I reheat it?
Reheat gently on the stovetop over medium heat or in the microwave until steaming hot throughout.