Hearty Cabbage and Ground Beef with Savory Broth and Veggies (Print version)
A cozy one-pot cabbage and ground beef soup with tender vegetables, potatoes, tomatoes, and a savory beef broth.
# Ingredients:
For the beef base
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) lean ground beef
03 -
1 medium yellow onion, diced
04 -
2 medium carrots, sliced
05 -
2 celery ribs, sliced
06 -
4 cloves garlic, minced
07 -
2 tablespoons tomato paste
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon dried thyme
10 -
1 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
For the broth and vegetables
12 -
6 cups (1.4 L) low-sodium beef broth
13 -
1 (14.5 oz/411 g) can diced tomatoes, with juices
14 -
1 tablespoon gluten-free Worcestershire sauce
15 -
1 bay leaf
16 -
1 1/2 lb (680 g) green cabbage, chopped into bite-size pieces
17 -
12 oz (340 g) Yukon gold potatoes, cut into 3/4-inch chunks
18 -
1 tablespoon white wine vinegar or apple cider vinegar
19 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it up, until browned and cooked through. Drain excess fat if needed.
02 -
Add the onion, carrots, and celery. Cook for 5 minutes, stirring often, until the onion starts to soften. Stir in the garlic and cook for 30 seconds.
03 -
Stir in the tomato paste, smoked paprika, thyme, salt, and black pepper. Cook for 1 minute so the tomato paste darkens slightly.
04 -
Pour in the beef broth and diced tomatoes, scraping the bottom of the pot. Add Worcestershire sauce, bay leaf, cabbage, and potatoes.
05 -
Bring to a boil, then reduce the heat to a steady simmer. Cook uncovered for 25-30 minutes, until the potatoes are tender and the cabbage is soft but not mushy.
06 -
Remove the bay leaf. Stir in the vinegar and parsley. Taste and add more salt or pepper as needed before serving hot.
# Good to know:
01 -
Use gluten-free broth and gluten-free Worcestershire sauce if serving gluten-free.
02 -
Leftovers keep refrigerated for up to 4 days or frozen for up to 3 months.
03 -
For a brothier soup, add 1 extra cup of beef broth near the end.