Ingredients
Soup Base
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 lb lean ground beef
- Salt and black pepper, to taste
- 14 oz can chopped tomatoes
- 6 cups shredded cabbage
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 bay leaf
- 5 cups beef broth
Garnish
- Chopped parsley
Instructions
- Heat the pot: Warm a large pot over medium-high heat and add olive oil to prepare for sautéing the aromatics.
- Sauté onions: Add the finely chopped onion to the pot and cook for 2-3 minutes until they soften slightly, releasing their sweetness.
- Cook garlic and beef: Press in the minced garlic, then add lean ground beef along with salt and black pepper. Cook for 7-8 minutes, breaking up the meat with a spatula, until browned and cooked through.
- Add vegetables and spices: Stir in the chopped tomatoes, shredded cabbage, paprika, garlic powder, onion powder, oregano, thyme, and bay leaf. Mix everything thoroughly to combine all the ingredients evenly.
- Simmer the soup: Pour in the beef broth and stir well. Allow the soup to simmer uncovered for about 25 minutes, or until the cabbage is fully cooked and tender.
- Season and garnish: Taste and adjust seasoning with additional salt and black pepper if needed. Remove the bay leaf, then garnish with freshly chopped parsley before serving.
Notes
- Use lean ground beef to keep the soup low in fat while maintaining high protein content.
- Shredded cabbage cooks faster and more evenly than chopped cabbage.
- Adjust the seasoning according to your taste preference; adding a pinch of chili flakes can add some heat.
- This soup can be stored in the refrigerator for up to 4 days and reheated for quick meals.
- For a thicker soup, simmer uncovered for a longer time to reduce the broth.
- Prep Time: 10 minutes
- Cook Time: 36 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
