Cabbage Patch Soup
Warm, hearty, and brimming with nourishing ingredients, Cabbage Patch Soup is the ultimate comfort food for any season. This one-pot wonder combines tender ground beef, vibrant green cabbage, earthy russet potatoes, and a medley of aromatic vegetables, all simmered in a rich, savory beef broth infused with tomatoes, garlic, and thyme. Perfect for busy weeknights, it comes together in just under an hour with minimal prep time. The addition of bay leaves and a sprinkle of fresh parsley elevates this simple recipe with layers of flavor that feel rustic and homemade. Packed with protein, fiber, and wholesome goodness, this cozy cabbage soup is a satisfying, budget-friendly meal that feeds a crowd while leaving everyone at the table asking for seconds. Serve it solo or pair it with crusty bread for a warm and filling dinner.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 3 Carrots, peeled and diced
- 3 Celery stalks, diced
- 1 medium head Green cabbage, chopped
- 28 ounces Diced tomatoes (canned with juices)
- 6 cups Beef broth
- 1 large Russet potato, peeled and diced
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon as it cooks. This should take about 5-7 minutes. Drain excess fat if necessary.
To the browned beef, add diced onion and minced garlic. Stir and sauté for 2-3 minutes until the onion softens and becomes translucent.
Add the carrots and celery to the pot. Cook for another 5 minutes until the vegetables begin to soften.
Stir in the chopped cabbage, canned diced tomatoes (with their juice), and beef broth.
Add the diced potato, bay leaves, dried thyme, salt, and black pepper. Stir to combine all ingredients well.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer. Cover the pot partially with a lid.
Simmer the soup for 25-30 minutes, stirring occasionally, until the potatoes and cabbage are tender.
Taste the soup and adjust the seasonings as needed, adding more salt or pepper if desired.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 10223 mg | 444% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 81.2 g | ||
| Protein | 124.5 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 997 mg | 77% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 8357 mg | 178% | |
*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.
