Ingredients
Scale
- 1 lb lean ground beef (90/10 or higher)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 medium head of green cabbage, chopped into 1-inch pieces
- 3 large carrots, sliced into rounds
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes (no salt added)
- 6 cups low-sodium beef broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lean ground beef and cook until it is completely browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat from the pot to keep the soup light and detox-friendly. Stir in the diced onion, carrots, and celery. Cook for about 5 to 7 minutes until the onions become translucent and the vegetables begin to soften. Add the minced garlic and cook for just 60 seconds until fragrant.
- Add the chopped cabbage to the pot, followed by the diced tomatoes (with their juices), beef broth, oregano, thyme, and the bay leaf. Stir everything together well. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently for 30 to 35 minutes. You want the cabbage and carrots to be tender but not mushy. This slow simmer allows the flavors of the herbs and beef to penetrate the vegetables deeply.
- Once the vegetables are tender, remove the bay leaf and discard it. Taste the broth and add salt and black pepper according to your preference. If you want a little extra zing, a splash of apple cider vinegar at this stage can brighten the flavors significantly. Ladle the hot soup into deep bowls and garnish with a generous sprinkle of fresh parsley. Serve it immediately while it’s steaming hot for the most “cozy” experience.
- Cook Time: 60 minutes