Ground Beef Cabbage Soup
A one pot soup of browned ground beef, cabbage, carrots, celery, and tomatoes simmered in a paprika spiced beef broth.
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Instant read thermometer
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb ground beef 85 percent lean
- 1 medium onion diced
- 2 carrots sliced
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 small head green cabbage about 1 1/2 lb, chopped
- 1 can diced tomatoes 14 1/2 ounces, with juice
- 6 cup low sodium beef broth
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Brown the beef. Cook the beef in oil for 8 to 10 minutes until no pink remains and it reaches 160 degrees F, then drain.
- Cook the vegetables. Add the onion, carrots, and celery for 5 minutes, then the garlic and paprika for 1 minute.
- Add the cabbage. Stir in the cabbage in two batches until it begins to wilt.
- Add the liquid. Add the tomatoes, broth, salt, and pepper and bring to a boil.
- Simmer. Cover and simmer for 30 to 40 minutes until the vegetables are tender, then serve hot.
Notes
Substitutions: Use ground turkey or sausage in place of beef, and add bay leaves or thyme for more herb flavor.
Tips: Add the cabbage in batches and taste before serving. Reheat leftovers to 165 degrees F.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.