Cabbage Beef Soup
This hearty Cabbage Beef Soup is a comforting dish that combines savory beef and fresh cabbage in a flavorful broth. It's perfect for a chilly day and great for meal prepping.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 ladle
- 1 set measuring cups and spoons
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 medium head cabbage, chopped (about 4 cups)
- 3 number carrots, sliced (about 1.5 cups)
- 3 stalks celery, diced (about 1.5 cups)
- 1 can diced tomatoes (14.5 oz)
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the sliced carrots and diced celery. Cook for another 3-4 minutes until they begin to soften.
- Add the chopped cabbage to the pot, mixing well with the other ingredients.
- Pour in the diced tomatoes (with juice), beef broth, Worcestershire sauce, thyme, salt, and black pepper. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the vegetables are tender.
- Taste and adjust seasoning if necessary, then serve hot.
Notes
For a spicier soup, consider adding red pepper flakes or a dash of hot sauce.
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat thoroughly before serving.
Feel free to customize the vegetables based on what you have on hand!