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Ground Beef and Cabbage Soup

A hearty, flavorful, and satisfying one-pot meal that combines tender ground beef with nutritious vegetables in a savory broth
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Main Dish, Soup
Cuisine: American, Comfort Food
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp avocado oil
  • 1 medium yellow onion chopped
  • 3 large carrots chopped
  • 4 cloves garlic minced
  • 1 lb ground beef 85% lean recommended
  • 4 large ripe tomatoes chopped (or 14.5 oz can diced tomatoes)
  • 4 cups chicken broth or beef broth low-sodium recommended
  • 1 Tbsp Italian seasoning
  • 1/4 tsp black pepper to taste
  • to taste sea salt
  • 1 large head green cabbage chopped (about 6-8 cups)

Equipment

  • Large thick-bottomed pot or Dutch oven
  • Spatula or wooden spoon
  • Knife and cutting board

Method
 

  1. Heat 2 tablespoons of avocado oil in a large, thick-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the chopped yellow onion, carrots, and minced garlic. Sauté, stirring occasionally, for about 3 to 5 minutes, or until they begin to soften and the onion becomes translucent.
  2. Scoot the sautéed vegetables to one side of the pot. Add the 1 pound of ground beef to the pot. Allow the ground beef to brown undisturbed for about 3 minutes on one side. Flip the beef and brown for another 2 to 3 minutes on the other side. Break up the ground beef into smaller pieces using a spatula and stir it into the sautéed vegetables.
  3. Add the chopped ripe tomatoes, chicken or beef broth, Italian seasoning, black pepper, sea salt (start with a generous pinch), and the chopped green cabbage. Stir everything well to combine.
  4. Increase the heat to high and bring the soup to a full boil. Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and cook, stirring occasionally, for about 30 minutes, or until the cabbage has wilted and become tender.
  5. After simmering for 30 minutes, taste the soup and adjust the seasoning with more sea salt, black pepper, or Italian seasoning if needed.
  6. Ladle the hot soup into bowls and serve immediately.

Notes

Store in airtight container for up to 4-5 days in refrigerator or up to 3 months in freezer. Reheat on stovetop over medium heat or in microwave until warmed through. Use lean ground beef (85% lean) to minimize excess grease. Fresh tomatoes preferred but can substitute with canned diced tomatoes.