A comforting blend of ground beef, cabbage, and vegetables in a savory broth. Perfect for cozy, easy dinners.
# Components:
→ Proteins
01 - 1 pound lean ground beef
→ Aromatics
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
→ Vegetables
04 - 3 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 small head green cabbage, chopped (approximately 6 cups)
07 - 1 can (14.5 ounces) diced tomatoes, undrained
→ Liquids and Seasonings
08 - 6 cups beef broth (ensure gluten-free if necessary)
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt, or to taste
14 - 2 tablespoons tomato paste
15 - 1 tablespoon olive oil
→ Optional Enhancements
16 - 1 tablespoon Worcestershire sauce (ensure gluten-free if necessary)
17 - Chopped fresh parsley, for garnish
# Directions:
01 - Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until thoroughly browned, approximately 5-6 minutes. Drain any excess fat.
02 - Introduce the diced onion, carrots, and celery to the pot. Sauté for 4-5 minutes until the vegetables begin to soften.
03 - Stir in the minced garlic and cook for 1 minute until aromatic.
04 - Add the chopped cabbage to the pot and sauté for 2-3 minutes until it starts to wilt.
05 - Stir in the tomato paste, diced tomatoes (including their juice), beef broth, bay leaf, dried thyme, smoked paprika, black pepper, salt, and Worcestershire sauce, if using.
06 - Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 20-25 minutes, or until the cabbage and vegetables are tender.
07 - Remove and discard the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed.
08 - Ladle the hot soup into bowls. Garnish with chopped fresh parsley and serve immediately.
