This recipe details how to prepare a comforting and flavorful “Hearty Ground Beef Cabbage Soup,” a substantial meal in a bowl that is both nutritious and satisfying. The accompanying image showcases a steaming bowl of this soup, rich with a tomato-infused broth, abundant pieces of tender green cabbage, crumbled browned ground beef, and colorful flecks of diced carrots and celery. This soup is a classic for its ability to transform simple, wholesome ingredients into a robust and deeply satisfying dish. It’s particularly appealing for those looking for a hearty, vegetable-laden meal that can be prepared in one pot and often tastes even better the next day as the flavors meld. The combination of savory ground beef, sweet tomatoes, and earthy cabbage creates a balanced and full-bodied taste that is both familiar and comforting. This soup is a fantastic way to incorporate plenty of vegetables into your diet and is often a go-to for meal prepping due to its excellent reheatability.
Ingredients:
- 1 tablespoon olive oil
- 1 ½ pounds (approx. 680g) lean ground beef
- 1 large yellow onion, chopped
- 2-3 carrots, peeled and diced
- 2-3 celery stalks, diced
- 4-6 cloves garlic, minced
- 1 large head (about 2-2.5 lbs / 900g-1.1kg) green cabbage, cored and chopped into 1-inch pieces
- 1 (28-ounce / 794g) can crushed tomatoes
- 1 (14.5-ounce / 411g) can diced tomatoes, undrained
- 8 cups (approx. 2 liters) beef broth or beef stock (low sodium preferred)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce (optional, for added depth)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Equipment:
- Large Dutch oven or large soup pot (at least 6-8 quart capacity)
- Wooden spoon or heat-resistant spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
Instructions:
Part 1: Brown the Beef and Sauté Aromatics
- Prepare Vegetables: Chop the onion, dice the carrots and celery, mince the garlic, and chop the cabbage. Having all your vegetables prepped beforehand will make the cooking process smoother.
- Brown Ground Beef: Heat the olive oil in a large Dutch oven or large soup pot over medium-high heat. Add the lean ground beef to the pot and cook, breaking it apart with a wooden spoon, until it is thoroughly browned and no longer pink. This usually takes about 5-7 minutes.
- Drain Excess Fat: Once the beef is browned, carefully drain off any excess fat from the pot. This step is important to prevent the soup from being greasy. You can tilt the pot and spoon out the fat, or use a paper towel to absorb it.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped yellow onion, diced carrots, and diced celery to the pot with the browned ground beef. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables have softened.
- Add Garlic and Spices: Stir in the minced garlic, dried oregano, dried basil, and dried thyme. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
Part 2: Simmer the Soup
- Add Tomatoes and Broth: Pour in the crushed tomatoes, diced tomatoes (with their juices), and beef broth or stock. Add the bay leaves and Worcestershire sauce (if using). Stir well to combine all the ingredients and scrape up any browned bits from the bottom of the pot, as these add flavor to the soup.
- Bring to a Simmer: Increase the heat to medium-high and bring the soup to a gentle boil.
- Add Cabbage: Once the soup is simmering, add the chopped green cabbage to the pot. It may seem like a lot of cabbage at first, but it will cook down significantly. Stir the cabbage into the soup.
- Simmer and Cook: Reduce the heat to low, cover the pot, and let the soup simmer for at least 30-45 minutes, or up to 1 hour, stirring occasionally. The longer the soup simmers, the more the flavors will develop, and the cabbage will become more tender. The cabbage should be very tender but still retain some shape.
- Season: Remove the bay leaves. Taste the soup and season generously with salt and freshly ground black pepper as needed. The amount will depend on the saltiness of your broth and diced tomatoes.
Part 3: Serve
- Serve Hot: Ladle the hearty ground beef cabbage soup into bowls.
- Garnish: Garnish each serving with fresh chopped parsley, if desired.
- Enjoy: Serve hot with crusty bread, cornbread, or a simple side salad.
Tips for Success:
- Lean Ground Beef: Using lean ground beef helps to minimize the amount of fat in the soup, but if you use a higher fat content, ensure you thoroughly drain the excess fat after browning.
- Vegetable Prep: Dicing vegetables to a similar size ensures even cooking.
- Don’t Rush Sautéing: Allowing the onions, carrots, and celery to soften properly before adding liquids builds a strong flavor base for the soup.
- Flavor Development: The longer the soup simmers on low heat, the more the flavors will meld and deepen. If you have time, let it simmer for an hour or even longer.
- Adjust Consistency: If you prefer a thicker soup, you can mash a portion of the cooked vegetables against the side of the pot with your spoon, or ladle out about a cup of the soup, blend it, and return it to the pot. If you prefer a thinner soup, add a little more beef broth or water until desired consistency is reached.
- Freezing Instructions: This soup freezes exceptionally well, making it perfect for meal prep. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
- Variations:
- Add Potatoes: For an even heartier soup, add 1-2 diced potatoes (Yukon Gold or Russet) along with the other vegetables.
- Spice It Up: A pinch of red pepper flakes can be added along with the other dried spices for a subtle kick.
- Different Meats: While ground beef is classic, ground turkey or a combination of ground beef and sausage can also be used.
- Additional Vegetables: Feel free to add other vegetables like diced bell peppers, zucchini, or green beans during the last 15-20 minutes of simmering.
- Vinegar Finish: A splash of apple cider vinegar or red wine vinegar at the very end can brighten the flavors, especially if the soup tastes a bit flat.
- Distinction from other dishes: This is a hearty, savory soup featuring ground beef and cabbage. It is distinct from other main courses such as Pan-Fried Cod with Lemon Butter Sauce, Crispy Ground Beef Rolls, Old Fashioned Salisbury Steak, Braised Oxtail, Fish Cutlets, or Garlic Parmesan Fried Lamb Chops. It is also not a pasta dish like Mac and Cheese, or a pie like Shepherd’s Pie. It is a savory dish, unlike desserts such as Creamy Lemon Pudding, Classic Leche Flan, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Chocolate Cake, various Pound Cakes (e.g., Caramel Cream Cheese Pound Cake, Pineapple Pecan Cream Cheese Pound Cake, Orange Blender Cake, Peach Cobbler Pound Cake, Strawberry Yogurt Cake), Bundt Cakes (e.g., Blueberry Bundt Cake), Cranberry Cake, Pineapple Coconut Dream Cake, Pineapple Upside Down Cake, Cinnamon Apple Crumb Cake, Pineapple Upside Down Cupcakes), cookies, pies, cobblers, puddings (like Strawberry Banana Pudding or Pineapple Dream), ice cream, fudge, or pastries. It is also not a condiment like Lemon Curd, a quick bread like Southern-Style Cheddar Cheese Quick Bread or Jamaican Banana Bread, a loaf of bread that requires kneading, a beverage, or a salad.