Description

This hearty and comforting Cabbage Soup with Ground Beef is packed with flavorful vegetables and tender meat, making it a perfect meal for chilly days or meal prepping. It combines ground beef, cabbage, potatoes, and diced tomatoes simmered in a savory broth seasoned with herbs and spices, delivering a nourishing, filling dish that the whole family will enjoy.

Ingredients

Units Scale

Meat

1 lb Ground Beef

Vegetables

1 Small Diced Green Bell Pepper
1 Small Diced Yellow Onion
2 Sliced Carrots
2 Sliced Ribs of Celery
2 Medium Russet Potatoes, peeled and chopped into bite-sized pieces
1 Whole Head of Green Cabbage, chopped
4 Garlic Cloves, minced

Pantry & Seasonings

2 tbsp Garlic and Herb Seasoning
1 tsp Slap Ya Mama Seasoning or any Cajun seasoning (optional)
2 tbsp Tomato Paste
2 14.5 oz Cans of diced tomatoes with basil, garlic, and oregano
1 heaping tablespoon Knorr beef bouillon
4 cups Water or beef/chicken broth
Salt and Pepper to taste

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Instructions

Brown the Meat: Heat a Dutch oven over medium heat. Add the ground beef and cook until browned and no longer pink, breaking it up with a spoon as it cooks.
Sauté the Vegetables: Add the diced green bell pepper, yellow onion, sliced carrots, and celery to the pot. Sprinkle with garlic and herb seasoning, Slap Ya Mama seasoning (if using), and black pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add Tomato Paste: Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor, stirring occasionally to prevent burning.
Add Potatoes: Mix in the chopped russet potatoes thoroughly with the meat and vegetables.
Add Tomatoes and Garlic: Pour in the canned diced tomatoes along with their juices and add the minced garlic cloves. Stir until fully combined.
Add Cabbage: Add the chopped green cabbage into the pot. Stir it in batches if necessary, as it will seem like a lot but will shrink significantly as it cooks.
Add Broth and Simmer: Stir in the Knorr beef bouillon and pour in 4 cups of water or broth. Mix well, then bring the soup to a boil. Once boiling, reduce heat to low, cover, and let simmer for about 30 minutes until potatoes and cabbage are tender.
Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot and enjoy your nutritious, hearty soup!

Notes

You can customize this soup by adding other vegetables such as zucchini, spinach, or beans to increase the nutritional value and variety.
This soup is excellent for meal prepping; it keeps well for several days refrigerated and tastes even better the next day as flavors meld.
For a leaner option, substitute ground turkey or chicken instead of ground beef.
Adjust the level of seasoning for heat by omitting or reducing the Slap Ya Mama or Cajun seasoning.
If you prefer a thicker soup, mash some of the potatoes during cooking or reduce the amount of broth slightly.

Nutrition

Serving Size: 1 cup
Calories: 250 kcal
Sugar: 6 g
Sodium: 600 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 18 g
Cholesterol: 55 mg