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One-Pot Unstuffed Cabbage Soup with Ground Beef Recipe

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3.8 from 22 reviews

This One-Pot Unstuffed Cabbage Soup combines hearty ground beef with nutritious vegetables in a flavorful broth, delivering a cozy and satisfying dinner. Easy to prepare on the stovetop, this American-style soup features cabbage, carrots, tomatoes, and rice for a comforting, well-balanced meal that’s perfect for chilly evenings.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 1 Tablespoon olive oil
  • 1 large onion, diced
  • 1 pound lean ground beef
  • 2 cloves garlic, minced
  • 1 Tablespoon tomato paste
  • 1¼ teaspoons salt
  • ¼ teaspoon ground black pepper

Broth and Vegetables

  • 4 cups low sodium beef or chicken broth
  • 15 ounces diced tomatoes
  • 14 ounces crushed tomatoes
  • 2 large carrots, peeled and diced
  • 14 ounces green cabbage, cored and cut into bite-sized pieces (about 1 small head)

Additional Ingredients

  • ½ cup long grain white rice
  • 2 teaspoons Worcestershire sauce
  • 1 Tablespoon brown sugar (optional)
  • Chopped fresh parsley (optional garnish)

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced onion and sauté until translucent and softened, about 2 to 3 minutes.
  2. Cook Ground Beef: Add the ground beef to the pot and cook, stirring frequently to break it into crumbles, until fully browned, about 5 to 7 minutes.
  3. Add Garlic and Tomato Paste: Stir in the minced garlic and cook for 1 minute. Then add the tomato paste, salt, and ground black pepper, stirring to combine well.
  4. Add Broth and Vegetables: Slowly pour in the broth while scraping up any browned bits from the bottom of the pot. Stir in the diced tomatoes, crushed tomatoes, diced carrots, chopped cabbage, and rice until evenly distributed.
  5. Simmer Soup: Bring the soup to a boil, then cover and reduce heat to medium-low. Maintain a light simmer and cook until the rice is tender and vegetables are cooked through, approximately 20 minutes.
  6. Finish and Season: Stir in the Worcestershire sauce and brown sugar if using. If the soup is too thick, add up to 1 cup of water to reach desired consistency. Taste and adjust seasoning with additional salt and pepper as needed.
  7. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot and enjoy a warming, hearty meal.

Notes

  • Low sodium broth is recommended to control salt levels, but adjust seasoning to taste.
  • Brown sugar is optional and adds a subtle sweetness to balance acidity.
  • You can substitute ground turkey or chicken for beef for a leaner version.
  • For a vegetarian version, omit the beef and use vegetable broth.
  • Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course, Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://ellarecipe.com/one-pot-unstuffed-cabbage-soup-with-ground-beef-recipe/