Healthy Cabbage and Ground Beef Soup (Print version)
A hearty one-pot soup with lean ground beef, tender cabbage, and vegetables simmered in a rich tomato-beef broth. Ready in 50 minutes and even better the next day.
# Ingredients:
For the soup base
01 -
1 lb (450g) lean ground beef (90/10)
02 -
1 tablespoon olive oil
03 -
1 medium yellow onion, diced
04 -
2 medium carrots, sliced into rounds
05 -
2 stalks celery, sliced
06 -
3 cloves garlic, minced
For the broth and cabbage
07 -
4 cups (about 1/2 medium head) green cabbage, roughly chopped into 1-inch pieces
08 -
1 can (14.5 oz / 410g) diced tomatoes, undrained
09 -
1 can (8 oz / 225g) tomato sauce
10 -
4 cups (960ml) low-sodium beef broth
11 -
1 tablespoon Worcestershire sauce
12 -
1 teaspoon Italian seasoning
13 -
1/2 teaspoon garlic powder
14 -
Salt and black pepper to taste
# Instructions:
01 -
Heat a large pot or Dutch oven over medium-high. Add the ground beef and cook, breaking it apart, until fully browned with no pink remaining, 5 to 7 minutes. Drain excess fat and set aside.
02 -
Lower the heat to medium. Add the olive oil, then the onion, carrots, and celery. Cook for 4 to 5 minutes until softened. Add the garlic and stir for 1 minute until fragrant.
03 -
Return the beef to the pot. Add the beef broth, diced tomatoes with their liquid, tomato sauce, Worcestershire sauce, Italian seasoning, and garlic powder. Stir to combine.
04 -
Stir in the chopped cabbage. It will look like too much but wilts quickly once the liquid heats up. Stir to push as much as possible under the broth.
05 -
Bring to a boil, then reduce to a steady simmer. Cook uncovered for 20 to 25 minutes until the cabbage is completely tender and the broth has deepened in flavor.
06 -
Taste and season with salt and black pepper. Ladle into deep bowls and serve hot, with crusty bread alongside if desired.
# Good to know:
01 -
This soup tastes even better the next day as the flavors deepen overnight.
02 -
For a thicker broth, simmer uncovered for an extra 10 minutes at the end.