Description

This Easy Cabbage Soup Recipe is a comforting and hearty one-pot meal featuring ground beef, fresh vegetables, and a rich tomato-based broth. Perfect for a quick weeknight dinner, this soup combines sautéed ground beef with cabbage, carrots, celery, and aromatic herbs, simmered together to develop deep flavors. It’s nutritious, satisfying, and can be enjoyed with a dollop of sour cream for added creaminess.

Ingredients

Scale

Meat and Oil

1 lb ground beef (80% or 85% lean)
2 Tbsp oil (divided)

Vegetables

1 medium onion (finely chopped)
3 garlic cloves (minced)
4 cups green cabbage (chopped, from ½ large head)
1 large carrot (sliced)
1 celery rib (thinly sliced)

Tomato and Broth

28 oz canned diced tomatoes (with their juice)
15 oz tomato sauce
4 cups beef broth

Seasonings and Herbs

2 Tbsp brown sugar
1 tsp salt (or to taste)
½ tsp ground black pepper (or to taste)
2 bay leaves
2 Tbsp chopped fresh herbs (such as dill, parsley, or cilantro)

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Instructions

Sauté the ground beef: In a Dutch oven, heat 1 tablespoon of oil over medium/high heat. Once hot, add the ground beef and cook for about 4-5 minutes, breaking it apart with a spatula until browned and cooked through. Season the beef with ½ teaspoon salt and ¼ teaspoon black pepper, or to taste.
Add onion and garlic: Add the remaining 1 tablespoon of oil to the pot, then add the finely chopped onion. Sauté for 2-3 minutes until the onions become tender. Next, add the minced garlic and sauté for an additional 30 seconds until fragrant.
Add vegetables and simmer: Stir in the chopped cabbage, sliced carrot, celery, canned diced tomatoes with juice, tomato sauce, beef broth, brown sugar, 1 teaspoon salt, ½ teaspoon black pepper, and bay leaves. Mix everything well and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes to allow the flavors to meld and the vegetables to soften.
Add herbs and finish: After simmering, remove and discard the bay leaves. Stir in the fresh chopped herbs such as dill, parsley, or cilantro. Taste and adjust seasoning with additional salt and pepper if necessary. Serve the soup hot, optionally topped with a dollop of sour cream for extra richness.

Notes

You can swap ground beef with ground turkey or chicken for a leaner option.
Adjust the amount of salt and pepper according to your taste preference.
Feel free to add other vegetables like bell peppers or zucchini for variation.
Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
Serving with crusty bread or a side salad makes this soup a complete meal.