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Ground Beef and Cabbage Soup

A comforting, hearty soup made with lean ground beef, fresh cabbage, and flavorful spices, perfect for chilly evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Lean Ground Beef can substitute with lamb or ground turkey
  • 2 tablespoons Vegetable Oil A neutral oil like canola or olive oil works great.
  • 1 medium Yellow Onion finely diced
  • 2 cloves Garlic minced; fresh garlic is best
  • 4 cups Green Cabbage chopped
  • 2 medium Carrots quartered and sliced; fresh or frozen
  • 15 ounces Low-Sodium Beef Broth substitute with vegetable broth if desired
  • 1 can Tomato Sauce a can of good-quality tomato sauce works wonders
  • 1 cup White Rice uncooked; adds heartiness
  • 1 each Bay Leaf for flavor depth, remove before serving
  • 1 tablespoon Brown Sugar just a pinch to balance acidity
  • 2 tablespoons Parsley chopped for garnish

Method
 

Cooking Steps
  1. In a large pot over medium heat, add about 2 tablespoons of vegetable oil. Swirl it around to coat the bottom of the pan.
  2. Add 1 pound of lean ground beef. Season generously with salt and pepper. Break up the beef with a spoon as it browns. Cook until no longer pink, about 5-7 minutes.
  3. Add 1 finely diced yellow onion and 2 cloves of minced garlic to the pot. Cook for another 3-4 minutes until the onion is soft and translucent.
  4. Stir in 4 cups of chopped green cabbage and 2 carrots (quartered and sliced). Cook until cabbage has wilted, about 3-5 minutes.
  5. Pour in a 15-ounce can of tomato sauce, 4 cups of low-sodium beef broth, 1 cup of uncooked white rice, 1 bay leaf, and 1 tablespoon of brown sugar. Stir well to combine.
  6. Increase the heat to bring the soup to a gentle boil.
  7. Reduce the heat to low and cover. Allow the soup to simmer for 25 minutes, stirring occasionally, until the rice is tender.
  8. Remove the bay leaf, taste, and adjust seasoning if necessary. Garnish with fresh parsley before serving.

Notes

This soup lasts in the refrigerator for 3-4 days in an airtight container and can be stored in the freezer for up to 3 months. For a thicker soup, reduce the amount of broth slightly.