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Beef and Cabbage Soup

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound lean ground beef 93% lean
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 6 cups low-sodium beef broth
  • 1 small head green cabbage chopped (about 6 cups)
  • 1 can 14.5 oz diced tomatoes, no salt added
  • 2 medium carrots peeled and sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 bay leaves
  • 1 tablespoon tomato paste

Method
 

  1. In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it into small pieces with a wooden spoon, about 5-6 minutes until no longer pink. Drain any excess fat.
  2. Add the diced onion to the pot with the beef and cook for 3-4 minutes until softened, then add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the tomato paste, oregano, paprika, pepper, and salt, cooking for 1 minute to develop the flavors.
  4. Pour in the beef broth and add the diced tomatoes, chopped cabbage, sliced carrots, and bay leaves. Bring the soup to a boil.
  5. Reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded together.
  6. Remove the bay leaves, taste and adjust seasoning if needed, then ladle into bowls and serve hot.