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Ground Beef and Cabbage Soup

A comforting soup blending tender beef with vibrant vegetables and a rich broth, perfect for family gatherings and busy weeknights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Lean Ground Beef (or lamb or ground turkey) Look for 85% lean for the best flavor without too much fat.
  • 1 tbsp Vegetable Oil Just a splash for browning the meat.
  • 1 medium Yellow Onion (finely diced) Adds depth and sweetness.
  • 2 cloves Garlic (minced) Because everything is better with garlic!
  • 1 medium Green Cabbage (chopped) The star of the soup, full of nutrients.
  • 2 medium Carrots (quartered and sliced) For a touch of color and sweetness.
  • 4 cups Low-Sodium Beef Broth (or vegetable broth) A flavorful base that enhances the dish.
  • 1 cup Tomato Sauce Brings a rich color and a touch of acidity.
  • 1 cup White Rice (uncooked) Helps to thicken the soup and adds heartiness.
  • 1 leaf Bay Leaf A subtle background flavor you'll appreciate.
  • 1 tbsp Brown Sugar Balances the acidity of the tomatoes and enhances the soup's sweetness.
  • 2 tbsp Parsley (chopped for garnish) A fresh touch at the end.

Method
 

Preparation
  1. Bring all refrigerated ingredients to room temperature for better incorporation.
  2. Heat a tablespoon of vegetable oil in a large pot over medium-high heat. Add the lean ground beef and season generously with salt and pepper. Cook until browned and crumbly, about 5-7 minutes.
  3. Turn down the heat to medium and add the diced onions and minced garlic to the pot. Cook until the onions become translucent, approximately 3-5 minutes.
  4. Stir in the chopped cabbage and sliced carrots, cooking for another 5 minutes until they begin to soften.
  5. Incorporate the tomato sauce, broth, uncooked white rice, bay leaf, and brown sugar. Stir and bring to a rolling boil.
  6. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 25 minutes, stirring occasionally.
  7. After 25 minutes, carefully remove the bay leaf and garnish the soup with freshly chopped parsley before serving.

Notes

This soup freezes beautifully for busy weeknights. Consider adding extra veggies for customization.