A comforting and satisfying soup made with ground beef and cabbage, perfect for busy weeknights.
Ingredients
Scale:
1 pound Ground beef
1 medium Onion, diced
3 cloves Garlic, minced
2 medium Carrots, sliced
2 stalks Celery, chopped
4 cups Cabbage, chopped
1 (14.5 oz) can Diced tomatoes (canned)
4 cups Beef broth
1 Bay leaf
1 teaspoon Salt
1/2 teaspoon Black pepper
2 tablespoons Olive oil
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, sautéing for another minute until fragrant.
Add the ground beef to the pot. Cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes.
Stir in the sliced carrots and chopped celery. Cook for an additional 3-4 minutes until they start to soften.
Add the chopped cabbage, diced tomatoes, beef broth, bay leaf, salt, and pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, stirring occasionally, until the cabbage and vegetables are tender.
Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
