Hamburger and Cabbage Soup
Enjoy the hearty flavors of Hamburger and Cabbage Soup, featuring tender cabbage, savory beef, and a rich, comforting broth.
Ingredients
- 1 pound lean ground beef
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups green cabbage chopped
- 2 carrots sliced
- 1 can 14.5 ounces diced tomatoes
- 4 cups beef broth or bone broth for a richer flavor
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- 1 tablespoon olive oil
- Optional: 1 zucchini or 1 cup cauliflower florets for low-carb variation
Instructions
Brown the Beef:
- Heat a large pot or Dutch oven over medium heat.
- Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink.
- Drain excess fat if needed, then set the beef aside.
Sauté the Vegetables:
- In the same pot, heat olive oil over medium heat.
- Add diced onions and cook for 3-5 minutes until soft and translucent.
- Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the Broth and Cabbage:
- Pour in the beef broth and stir to combine.
- Bring the mixture to a simmer.
- Add chopped cabbage and stir gently.
Season and Simmer:
- Add diced tomatoes, salt, pepper, and any additional seasonings like thyme or red pepper flakes.
Stir to incorporate all ingredients.
- Let the soup simmer for 15-20 minutes, or until the cabbage is tender but not overcooked.
Adjust and Serve:
- Taste the soup and adjust the seasoning if necessary.
- Ladle the soup into bowls and garnish with freshly chopped parsley or shredded cheese if desired.
Serve:
- Serve hot with crusty bread or on its own for a hearty, comforting meal.
Notes
- Calories: 250
- Protein: 18g
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 14g
- Fiber: 4g
- Sugar: 6g
- Cholesterol: 55mg
- Sodium: 700mg
- Potassium: 600mg
- Vitamin A: 80% DV
- Vitamin C: 50% DV
- Calcium: 8% DV
- Iron: 15% DV