Ingredients
Scale
- 1 lb lean ground beef (90% lean or higher)
- 1 large head of green cabbage, chopped into 1-inch pieces
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced into rounds
- 2 stalks celery, chopped
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 6 cups low-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon olive oil
Instructions
- Start by preparing all your vegetables so the cooking process goes smoothly. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles with a wooden spoon. Drain any excess fat if necessary. Add the diced onion, carrots, and celery to the pot. Sauté for about 5 to 7 minutes until the onions are translucent and the carrots begin to soften. Stir in the minced garlic and tomato paste, cooking for another 60 seconds until fragrant.
- Add the chopped cabbage to the pot. It will look like a lot, but it will wilt down significantly as it cooks. Pour in the beef broth and the canned diced tomatoes (including the liquid). Stir in the oregano, thyme, red pepper flakes, salt, and black pepper. 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 for 25 to 30 minutes. You want the cabbage to be tender but not mushy.
- Once the vegetables are perfectly tender, taste the broth and adjust the seasoning with more salt or pepper if needed. Remove the pot from the heat. Stir in the fresh chopped parsley to add a bright, herbaceous finish. Ladle the soup into deep bowls. This soup is excellent on its own, but you can also serve it with a wedge of lemon to squeeze over the top for an extra “detox” zing that cuts through the richness of the beef.
- Cook Time: 50 minutes