Beef Cabbage Soup
This beef cabbage soup is made with ground beef, tender cabbage, and a rich tomato broth for a hearty, comforting meal. It’s an easy one pot dinner that’s filling and perfect for cooler nights.
Servings: 5 people
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Equipment
- Large pot
- Knife and cutting board
- Wooden spoon
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 head green cabbage cored and cut into 1-inch pieces
- 8 cups beef broth
- 1 15.5 oz can red kidney beans, drained and rinsed
- 4 sprigs fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a large pot over medium heat, cook the ground beef and onions until the beef is browned and the onions are softened. Drain off any grease. Stir in the garlic and tomato paste, and cook for an additional minute. Add the cabbage, beef broth, kidney beans, thyme, garlic powder, onion powder, salt, and pepper.
- Bring the soup to a simmer on high heat. Reduce the heat to a simmer and cook for 20 to 30 minutes, until the cabbage has wilted.
- Serve with your favorite crusty bread and enjoy.
Notes
• To remove the cabbage core, cut the head into quarters, lay each piece on its side, and slice out the firm white core at an angle. This keeps you from removing too much of the usable cabbage.
• Additional vegetables like carrots, mushrooms, parsnips, or leeks can be added without changing the structure of the dish. Just adjust seasoning if you increase the volume significantly.
• To add heat, stir in sliced fresh jalapeño, chili oil, hot sauce, or red pepper flakes. Heat can be mixed into the full batch or added to individual servings.
• For a slow cooker version, brown the meat with the onion first, add garlic and tomato paste, then deglaze the pan with about 1 cup of broth. Transfer everything to the slow cooker with the remaining ingredients and cook on high for 3 to 4 hours or low for 4 to 6 hours, until the cabbage is tender.