Cabbage and Beef Soup
Warm, hearty, and packed with wholesome ingredients, this Cabbage and Beef Soup is the perfect comfort food for chilly nights. Featuring tender ground beef, vibrant fresh vegetables, and a flavorful broth infused with garlic, thyme, and paprika, this one-pot wonder is as nourishing as it is satisfying. The combination of protein-rich beef, nutrient-dense cabbage, and creamy russet potatoes creates a filling and balanced meal that's easy to prepare in under an hour. Serve it with crusty bread for a satisfying dinner or prepare it ahead for meal prep—it only gets better with time! Ideal for those seeking a cozy, crowd-pleasing soup, this recipe is a must-try for fans of classic, wholesome comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 medium Yellow onion, chopped
- 4 cloves Garlic cloves, minced
- 2 large Carrots, peeled and diced
- 2 stalks Celery stalks, diced
- 1 small head Cabbage, chopped
- 2 medium Russet potatoes, peeled and diced
- 14.5 ounces Canned diced tomatoes
- 6 cups Beef broth
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes. Drain off any excess fat if needed.
Add the chopped onion to the pot and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for another minute, until fragrant.
Add the diced carrots and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the chopped cabbage and diced potatoes. Mix well to combine with the beef and vegetables.
Pour in the beef broth and diced tomatoes (with their juices). Add the bay leaves, dried thyme, paprika, salt, and black pepper. Stir everything together.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer, uncovered, for 30-35 minutes, or until the potatoes and cabbage are tender.
Taste the soup and adjust seasoning, adding more salt or pepper if needed.
Remove the bay leaves before serving. Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot with crusty bread or rolls on the side for a complete meal.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 11210 mg | 487% | |
| Total Carbohydrate | 150.9 g | 55% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 37.0 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 6370 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
