Ground Beef Cabbage Soup

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This easy Ground Beef Cabbage Soup is packed with tender cabbage, vegetables and lean ground beef in a rich tomato broth. It’s a hearty, flavorful one-pot dinner that’s perfect for busy weeknights and meal prep!

Prep Time10

Cook Time30

Total Time40

Course: Main Dishes, Soups

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 191kcal

Author: Marcie

Equipment

Le Creuset 5 1/2 Quart Dutch Oven

Ingredients

1 tablespoon olive oil
1 onion chopped
2 stalks celery chopped
2 carrots chopped
1 lb. lean ground beef see note 2
4 cloves garlic minced
2 tablespoons tomato paste
1 teapoon dried thyme
1/4 teaspoon red pepper flakes add more to taste or omit altogether as desired
15 ounces fire roasted diced tomatoes
4 cups low sodium beef broth see note 3
5 cups green cabbage cut into 1" chunks; see note 1
2 teaspoons red wine vinegar see note 4
salt and pepper, to taste
chopped fresh parsley for garnish; optional

Instructions

Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, celery and carrots and cook for about 5 minutes, stirring occasionally, until softened.
1 tablespoon olive oil, 1 onion, 2 stalks celery, 2 carrots
Scoot the vegetables to one side of the pot and add the ground beef. Allow the beef to brown, then break it into bite-sized pieces and cook for 5–7 minutes, or until cooked through. Drain excess grease as necessary.
1 lb. lean ground beef
Add the garlic, tomato paste, thyme and red pepper flakes. Stir everything together and cook for 1 minute, or until fragrant.
4 cloves garlic, 2 tablespoons tomato paste, 1 teapoon dried thyme, 1/4 teaspoon red pepper flakes
Add the diced tomatoes and beef broth and stir well. Increase the heat and bring to a boil.
15 ounces fire roasted diced tomatoes, 4 cups low sodium beef broth
Once boiling, add the cabbage and stir until combined. Reduce the heat and simmer for about 15 minutes, or until the cabbage is tender. Remove from heat and stir in the red wine vinegar and add salt and pepper to taste. Garnish with parsley, serve and enjoy!
5 cups green cabbage, 2 teaspoons red wine vinegar, salt and pepper, to taste, chopped fresh parsley

Notes

Pro tip: Be sure to chop the cabbage into fairly large chunks (about 1" in size) as it cooks.
Use a lean ground beef for rich flavor but less grease.
This is a hearty, chunky soup. Add additional beef broth if you prefer more broth.
Don't skip the red wine vinegar at the end. It balances the richness and makes the flavors pop without making the soup taste like vinegar.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 3 months. Keep in mind that the cabbage will soften slightly once frozen and reheated.

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