Description

This Hearty Beef Cabbage Soup is a comforting and nutritious meal perfect for any season. Combining ground beef with fresh vegetables like cabbage, carrots, and celery in a flavorful tomato and beef broth base, it creates a rich and satisfying dish. The soup is seasoned with dried basil, oregano, and optional red pepper flakes for a subtle kick. Easy to prepare and simmered to tender perfection, this soup is ideal for a wholesome family dinner.

Ingredients

Scale

Meat

1 1/2 lbs ground beef

Vegetables

1 medium onion, chopped
2 cloves garlic, minced
1 small head green cabbage, chopped
2 carrots, sliced
2 celery stalks, sliced

Liquids

4 cups beef broth
2 cans (14.5 oz each) diced tomatoes

Seasonings

1 tsp dried basil
1/2 tsp dried oregano
Salt & pepper to taste
Optional: red pepper flakes for a kick

Cook Mode Prevent your screen from going dark

Instructions

Brown the Beef: In a large pot, cook ground beef over medium heat until no longer pink. Drain excess fat to reduce greasiness and enhance flavor.
Add Aromatics: Stir in the chopped onion and minced garlic to the pot, cooking them until they soften and release their fragrant aroma, about 3-5 minutes.
Build the Soup: Add the chopped cabbage, sliced carrots, sliced celery, diced tomatoes along with their juice, beef broth, dried basil, dried oregano, salt, and pepper to the pot. Stir everything together to combine.
Simmer: Bring the soup to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer gently for 25 to 30 minutes, or until the vegetables are tender and flavors meld.
Adjust & Serve: Taste the soup and adjust the seasoning with additional salt, pepper, or red pepper flakes if desired. Ladle the hot soup into bowls and serve immediately for a warm, hearty meal.

Notes

Drain the fat after browning the beef to keep the soup from becoming greasy.
You can add red pepper flakes for a spicy kick according to your taste preference.
Feel free to substitute beef broth with vegetable broth for a lighter flavor.
This soup keeps well refrigerated for up to 3 days and can be frozen for longer storage.
For a lower sodium option, use low-sodium broth and rinse canned tomatoes.