Cabbage Beef Soup
Warm, hearty, and brimming with wholesome flavors, this Cabbage Beef Soup is a delicious one-pot meal perfect for cozy weeknight dinners. Packed with nutrient-rich vegetables like carrots, celery, cabbage, and russet potato, this soup combines the savory richness of browned ground beef with the comforting essence of aromatic herbs like thyme, oregano, and bay leaf. Simmered to perfection in a robust beef broth and brightened by the tangy kick of diced tomatoes, this soup is both satisfying and nourishing. Ready in just under an hour and yielding six generous servings, it’s an ideal option for meal prep or feeding a crowd. Finish each bowl with a sprinkle of fresh parsley for a pop of color and flavor. Whether you're looking for an easy cabbage soup recipe or a comforting beef-based dish, this classic recipe strikes the perfect balance between simplicity and taste.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 2 large (sliced) carrots
- 2 (sliced) celery stalks
- 1 small head (chopped) green cabbage
- 1 large (peeled and diced) russet potato
- 1 14.5-ounce can diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1.5 teaspoons (adjust to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, breaking it into small pieces with a spoon, about 5-7 minutes. Remove cooked beef from the pot and set aside.
In the same pot, add the olive oil. Stir in the diced onion and cook until softened and translucent, about 3-4 minutes.
Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the sliced carrots, celery, and diced potato. Cook for 5 minutes, stirring occasionally.
Add the chopped cabbage, browned beef, diced tomatoes (with their juices), and beef broth to the pot.
Season with dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir to combine.
Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the vegetables are tender.
Discard the bay leaf. Taste the soup and adjust the seasoning with more salt or black pepper if needed.
Ladle the soup into serving bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 10247 mg | 446% | |
| Total Carbohydrate | 142.6 g | 52% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 43.5 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 6871 mg | 146% | |
*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.
