Beef and Cabbage Soup
User Reviews
5
Beef and Cabbage Soup
Description
The recipe begins by sautéing diced onion and minced garlic in olive oil until soft, then browning ground beef and draining excess fat if necessary. Shredded cabbage, canned stewed tomatoes with juices, dried oregano, basil, freshly cracked black pepper, beef broth, and Worcestershire sauce are added next.
The soup is brought to a boil, then simmered until the cabbage becomes very soft. Lemon juice and fresh parsley are stirred in near the end to add brightness and freshness to the flavor profile. The resulting soup has a tender texture from the cabbage and a savory depth from the beef and broth, with herbal and tomato notes balancing the flavors.
This soup fits well as a warm, satisfying dinner choice and makes good use of economical ingredients. The note mentions using Better Than Bouillon for the broth as an economical and flavorful alternative to prepackaged broths, enhancing the overall taste.
Ingredients
- 1 yellow onion $0.32
- 2 cloves garlic $0.16
- 2 Tbsp olive oil $0.26
- 1 lb. ground beef $5.99
- 5 cups cabbage $0.29, shredded, about 1 lb
- 2 oz. cans stewed tomatoes $0.98
- 1/2 tsp oregano $0.05, dried
- 1/2 tsp basil $0.05, dried
- black pepper $0.07, freshly cracked
- 6 cups beef broth $0.78
- 1 Tbsp Worcestershire sauce $0.06
- 1 lemon $0.32
- 1 handful parsley $0.25, fresh
Instructions
- Finely dice the onion and mince the garlic. Add both to a large soup pot with the olive oil and sauté over medium heat until the onions are soft (about 5 minutes). Add the ground beef and continue to sauté until browned. If using a higher fat content beef, drain the fat once the beef has browned.
- Add the shredded cabbage, stewed tomatoes (with juices), oregano, basil, some freshly cracked pepper (I like it peppery, so about 20 cranks of a pepper mill), the beef broth and Worcestershire sauce. Stir everything to combine.
- Place a lid on the pot, turn the heat up to high, and let it come to a boil. Once boiling, turn the heat down to low and allow it to simmer for about 30 minutes, or until the cabbage is very soft.
- Taste the soup and add salt if needed (I did not add salt, but you may need to depending on the type of broth you use). Use a spoon to break any larger pieces of tomato into smaller pieces. Squeeze about 1 Tbsp of lemon juice into the soup and add a handful of chopped fresh parsley. Stir to combine, taste once more and make adjustments if needed, then serve.
Notes
- Using Better Than Bouillon broth adds richer flavor and can be more affordable than canned or boxed broths.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6about 2 cups each
Amount Per Serving
Calories 28495 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 284.95kcal | 14% |
| Carbohydrates | 17.43g | 6% |
| Protein | 18.57g | 37% |
| Fat | 16g | 25% |
| Sodium | 1219.77mg | 51% |
| Fiber | 3.67g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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