Description
This hearty Beef and Cabbage Soup is a comforting and nutritious meal perfect for chilly days. Packed with lean ground beef, fresh vegetables, and kidney beans, it combines robust flavors with wholesome ingredients for a satisfying main course.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 3 teaspoons minced garlic
- salt and pepper to taste
- ½ chopped head cabbage
- 1 (28-ounce) can diced tomatoes
- 2 stalks chopped celery
- 2 medium peeled and chopped carrots
- 1 (16-ounce) can kidney beans, drained
- 3 ½ cups beef broth
- 1 tablespoon Italian seasoning
Instructions
- Brown the beef: In a large pot, heat 1 tablespoon olive oil over medium heat. Add 1 pound lean ground beef and cook until browned and no longer pink, breaking it apart as it cooks.
- Add garlic and seasonings: Stir in 3 teaspoons minced garlic along with salt and pepper to taste. Cook for about 30 seconds until fragrant.
- Add vegetables and liquids: Add ½ chopped head cabbage, 1 (28-ounce) can diced tomatoes with juice, 2 stalks chopped celery, 2 medium peeled and chopped carrots, 1 (16-ounce) can drained kidney beans, 3 ½ cups beef broth, and 1 tablespoon Italian seasoning. Stir everything together to combine well.
- Simmer the soup: Bring the mixture to a boil over high heat. Once boiling, reduce heat to low and let it simmer uncovered for 1 hour, allowing the flavors to meld and the vegetables to soften.
- Serve and garnish: Taste the soup and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley if desired before serving warm.
Notes
- For a spicier flavor, add a pinch of crushed red pepper flakes when adding the garlic.
- You can substitute ground turkey for a leaner protein option.
- Use low-sodium beef broth to control the salt content.
- Leftovers store well refrigerated for up to 3 days and can be frozen for up to 2 months.
- Garnish with fresh herbs like parsley or cilantro for added freshness and color.
