Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Servings
6 servings
Ingredients
- 1 lb (450 g) ground beef
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups green cabbage, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp tomato paste
- 6 cups beef broth
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp dried thyme
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
Optional
- 1 cup cooked rice
- 1 diced potato
- Crushed red pepper flakes
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat.
- Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
- Add diced onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Add tomato paste, paprika, thyme, and Italian seasoning. Stir well.
- Pour in beef broth and diced tomatoes.
- Add chopped cabbage and bay leaf. Stir everything together.
- Bring soup to a boil, then reduce heat to low.
- Cover and simmer for 25–30 minutes, until cabbage and vegetables are tender.
- Taste and season with salt and black pepper.
- Remove bay leaf before serving.
- Garnish with parsley if desired and serve hot.
Tips
- For a richer flavor, use beef stock instead of broth.
- Add cooked rice during the last 5 minutes for a heartier soup.
- This soup stores well in the fridge for up to 4 days.
- Freeze leftovers in airtight containers for up to 3 months.
