Description
A hearty and comforting cabbage soup with ground beef, simmered with fresh vegetables and savory beef broth. This easy-to-make soup is perfect for a nutritious weeknight dinner and packed with flavor and wholesome ingredients.
Ingredients
Scale
Meat
- 1 lb ground beef
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ head of cabbage, chopped
- 4 carrots, sliced
Liquids
- 4 cups beef broth
- 2 cups water
Seasoning
- Salt and pepper, to taste
Instructions
- Cook the Ground Beef: In a large pot over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks. Once browned, drain any excess fat and set the beef aside.
- Sauté the Onion and Garlic: In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant.
- Add the Vegetables: Stir in the chopped cabbage and sliced carrots, mixing them with the sautéed onions and garlic.
- Simmer the Soup: Return the browned ground beef to the pot. Add the beef broth and water, stirring everything together. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Season and Serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls and serve hot.
Notes
- For a leaner option, use ground turkey or chicken instead of ground beef.
- Feel free to add other vegetables such as celery or potatoes for extra heartiness.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make it spicier, add a pinch of crushed red pepper flakes while sautéing the onions and garlic.
