Cabbage Vegetable Soup Recipe With Ground Beef

weight loss cabbage soup with hamburger featured image

Cabbage Vegetable Soup Recipe With Ground Beef

Packed with flavor and nutrition, this satisfying soup is also budget-friendly and easy to make in less than an hour! It's a cozy classic that's sure to be a family favorite.

Course Soup

Cuisine American

Keyword Cabbage and Vegetable Soup, Cabbage and Vegetable Soup Recipe, Cabbage Soup, Cabbage Soup Recipe, Cabbage Soup with Ground Beef, Cabbage Soup with Hamburger, Cabbage Vegetable Soup, Cabbage Vegetable Soup Recipe, Easy Cabbage Soup Recipe, Hamburger Cabbage Soup, Hamburger Cabbage Soup Recipe, Simple Cabbage Soup Recipe, Vegetable Soup with Cabbage

Prep Time 20

Cook Time 30

Servings servings

Calories 293kcal

Author Faith Gorsky

Ingredients

2 tablespoons extra-virgin olive oil
1 pound 90% lean ground beef
1 medium yellow onion chopped (about 1 1/2 cups chopped)
6 large cloves garlic crushed
2 medium-large carrots peeled and chopped (about 1 1/4 cups chopped)
2 medium-large stalks celery chopped (about 3/4 cup chopped)
1 medium-large tomato diced (about 3/4 cup diced)
4 cups chopped green cabbage about 1/2 of a small head of cabbage
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary leaves, lightly crushed with your fingertips
2 teaspoons sea salt
1/2 teaspoon black pepper
4 cups beef bone broth or beef stock or beef broth
1/4 cup minced fresh parsley
1 tablespoon apple cider vinegar or red wine vinegar or white wine vinegar

US Customary - Metric

Instructions

Brown the meat. Add the oil to a 5-quart Dutch oven or similar sized pot over medium heat. Once hot, add the beef cook until browned, about 5 minutes, using a wooden spoon to break the meat apart into small crumbles.
Sauté the aromatics. Add the onion and garlic and cook for 2 minutes, stirring occasionally.
Cook. Stir in the carrot, celery, tomato, cabbage, tomato paste, Worcestershire sauce, rosemary, salt, black pepper, and bone broth. Bring it up to a boil, and then cover the pot, turn the heat down slightly, and cook until the vegetables are tender, about 20 minutes, stirring occasionally.
Finishing touches. Remove from the heat and stir in the parsley and vinegar. Enjoy!

Notes

Net Carbs: 9g per serving
Storage and Reheating: You can store leftover hamburger cabbage and vegetable soup in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. It reheats well in the microwave or on the stovetop.
Paleo Version: Use coconut aminos instead of Worcestershire sauce.
Vegan Version: Omit the ground beef. You can add 1 to 2 cans of rinsed, drained beans at the end of cooking if you want to bump up the protein. Use vegetable broth or vegetable stock instead of beef bone broth. Make sure to use vegan Worcestershire sauce.

Nutrition