Ground Beef and Cabbage Soup

In this Ground Beef and Cabbage Soup, simple ingredients combine to create a hearty and wholesome meal. This soup is packed with vegetables and ground beef, all simmered in a rich, savory broth.

Course Soup

Cuisine American

Keyword cabbage, ground beef

Prep Time 10

Cook Time 47

Total Time 57

Servings

Calories 307kcal

Author Elizabeth Rodriguez

Ingredients

1 tablespoon Olive Oil
1 pound Lean Ground Beef (use ground sirloin, chuck, or round)
1 teaspoon Salt we use kosher salt, plus extra if needed at the end
1 Medium Onion finely diced
2 Carrots sliced into rounds or half rounds depending on their size (about 1 cup)
2 Celery Ribs sliced or diced (about ¾ to 1cup)
3-4 Garlic Cloves minced
1 teaspoon Italian Seasoning
¼ teaspoon Black Pepper
1 (14.5 ounce) Can Diced Tomatoes
6 cups Beef Broth
1 pound Small Red Potatoes cut in half or quarters depending on their size
1-1¼ pound Green Cabbage chopped into bite sized pieces (about half a small head of cabbage)
Chopped Parsley for garnish optional

Instructions

Heat the oil in a large pot over medium to medium-high heat until hot but not smoking. Add the ground beef and sprinkle with the salt. Stir well, then arrange it in one layer. Cook for 3 minutes without disturbing.
Stir the beef and continue cooking for 2 minutes (or until browned). Break up large pieces while stirring. If necessary, drain some or most of the oil rendered (see note 2).
Lower the heat to medium and add the onions, carrots, and celery to the pot. Cook for 3 minutes, stir often.
Next, add the garlic, Italian seasoning, and black pepper. Cook for 1 minute, stirring frequently.
Add the diced tomatoes and beef broth. Stir while gently scraping any bits off the bottom of the pot. Raise the heat to high and bring the broth to a boil (it will take about 3-4 minutes).
Once the broth is boiling, lower the heat to medium-low, cover the pot and simmer the soup for 10 minutes to let the flavors come together (see note 3).
Add the potatoes and the chopped cabbage.
Raise the heat to high and bring to a boil (will take about 3-4 minutes). Then, lower the heat to medium-low, cover and cook for about 20 minutes or until the potatoes and cabbage are tender. Stir occasionally and keep the soup at a simmer. Raise or lower the heat as needed.
Taste the soup and add salt, if needed. As a reference we added ½ teaspoon to ours. Serve and garnish with chopped parsley, if desired.

Notes

Use low sodium broth if you are sensitive to salt.
Depending on the fat content of the ground beef you may want to drain some or all of it. An easy way to do this is to take the pan off the heat, arrange the beef on one side and tip it slightly so that the oil pools opposite the meat. Use a large spoon to scoop out the excess oil. Level the skillet and continue with the recipe.
Letting store-bought broth simmer with the aromatics and vegetables for a little while will give the soup a “homemade” taste. It adds to the cooking time, but the flavor added is worth it.

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