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Cabbage Soup with Ground Beef

Hearty Cabbage Soup with Ground Beef for Comfort and Health

This nourishing Cabbage Soup with Ground Beef is a hearty, flavorful dish perfect for meal prepping and comfort.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 cups
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Ground Beef Substitute with ground turkey or chicken for a leaner option.
  • 1 medium Green Bell Pepper Any color bell pepper can be used.
  • 1 medium Yellow Onion Can substitute with shallots or red onion.
  • 1 cup Carrots Any seasonal root vegetable can be used.
  • 1 cup Celery Omit or sub with additional carrots if desired.
For Flavor Enhancement
  • 1 tablespoon Garlic and Herb Seasoning Homemade blends or Italian seasoning can be used.
  • 1 tablespoon Slap Ya Mama Seasoning Use any Cajun seasoning or omit for less heat.
  • 2 tablespoons Tomato Paste Substitutable with fresh tomatoes or tomato sauce.
For the Hearty Texture
  • 2 medium Russet Potatoes Yukon Gold or sweet potatoes can be used.
  • 1 14.5-ounce can Diced Tomatoes Any brand; consider using tomatoes with herbs for extra flavor.
  • 3 cloves Garlic Can use garlic powder in a pinch.
  • 4 cups Green Cabbage Savoy cabbage can be used for a different texture.
For the Broth
  • 1 cube Knorr Beef Bouillon Vegetable broth can substitute for a vegetarian version.
  • 4 cups Water/Broth Use low-sodium broth for a healthier option.
  • to taste Salt and Pepper Season to taste before serving.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Brown the Beef: In a large Dutch oven, heat olive oil over medium heat. Add the ground beef and cook for about 5-7 minutes until browned. Drain any excess fat.
  2. Sauté the Vegetables: Add the diced bell pepper, chopped onion, diced carrots, and chopped celery. Sprinkle in salt, pepper, and garlic herb seasoning. Sauté for about 5-6 minutes.
  3. Incorporate Tomato Paste and Potatoes: Stir in tomato paste and let cook for 1-2 minutes. Then, add the chopped russet potatoes, stirring to coat with the mixture.
  4. Add Diced Tomatoes and Garlic: Pour in diced tomatoes and add minced garlic. Mix well and allow the mixture to thicken for about 2 minutes.
  5. Stir in the Cabbage: Begin incorporating chopped green cabbage. Stir in batches for even wilting, cooking for 3-4 minutes until the cabbage softens slightly.
  6. Simmer with Broth: Pour in water and add beef bouillon cube, stirring until dissolved. Bring to a gentle boil, then reduce heat and cover. Simmer for 30 minutes.
  7. Final Seasoning and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 1200IUVitamin C: 40mgCalcium: 50mgIron: 3mg

Notes

Customize ingredients as desired and avoid overcooking the cabbage to maintain texture. This soup is freezer-friendly.

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