Ground Beef Cabbage Soup
Here’s a recipe for a ground beef cabbage soup which is very tasty—and diet-friendly to boot. If you’re not particularly counting calories or watching your starch carbs, it would be lovely with some diced potatoes or rice added to it or maybe even some kidney beans if you’re so inclined.
It has a rich and flavorful tomato base and lots of tender vegetables to go along with it— although I can’t help you if you don’t like cabbage. 😉 As a bonus, it’s very simple to throw together and quick to cook. If you chop the vegetables while the beef and onions are sautéing, the soup will be ready to eat in about 30 minutes.
I will confess to wishing I had a crusty roll to go along with it or maybe a grilled cheese, but those will have to wait until I shave the “quarantine 15” off!
Ground Beef Cabbage Soup
Ingredients
- 1 pound ground beef (I like to use 85% lean)
- 1 yellow onion, chopped
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 8 oz. tomato sauce
- 4 cups beef broth (I used 4 tsp. Better than Beef Bouillon with 4 cups of water)
- 4 cups cabbage, cut into 1″ chunks
- 2 ribs celery, sliced
- 2 carrots, sliced
- 14 oz. diced tomatoes, do not drain
- 2 tbl. minced parsley, optional
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Directions
Add oil to a large pot or Dutch oven on high heat.
Add ground beef, onion, salt, and pepper, breaking it apart as you cook it until browned, about 6 to 8 minutes.
Add in the tomato sauce, beef broth, cabbage, celery, carrots, and diced tomatoes then stir well.
Bring to a boil, then reduce heat to low and cook for 20 minutes until cabbage, celery, and carrots are tender. Sprinkle with parsley if using and serve.
Fran’s Notes
I think green beans would be a great addition as well.
Source: A Dinner then Dessert recipe