Hearty Cabbage Beef Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb ground beef
02 -
1 tablespoon olive oil
03 -
1 onion, finely chopped
04 -
2 garlic cloves, minced
05 -
4 cups beef stock
06 -
1 (15 oz) can of diced tomatoes
07 -
1 cup cooked white rice
08 -
1 (6 oz) can tomato paste
09 -
2 cups shredded cabbage
10 -
1 cup water
11 -
1 teaspoon dried thyme
12 -
1 teaspoon dried basil
13 -
1/2 teaspoon smoked paprika
14 -
Salt and black pepper for seasoning
15 -
Fresh parsley for topping (optional)
16 -
1 tablespoon brown sugar (optional for a touch of sweetness)
# Instructions:
01 -
Warm up some olive oil in a big pot on medium heat. Toss in the ground beef and use a wooden spoon to break it into pieces. Cook for around 5-7 minutes until it's fully browned.
02 -
Mix in the onion and garlic, stirring occasionally, and let them soften for about 3-4 minutes.
03 -
Add the tomatoes, tomato paste, broth, water, cooked rice, cabbage, basil, thyme, paprika, salt, and pepper. Give it all a good stir and bring everything to a rolling boil.
04 -
Turn the heat down low and let the pot simmer gently for 30-40 minutes so the cabbage softens and everything tastes great together.
05 -
If you'd like, toss in the brown sugar to mellow the tomato tang. Take it off the heat and taste to see if it needs more seasoning.
06 -
Ladle into bowls while it's hot, and sprinkle fresh parsley on top if you want.
# Notes:
01 -
Craving more heat? Sprinkle in some chili flakes.
02 -
If it's too thick, add extra broth to thin it out.
03 -
Store leftovers in the fridge for up to 3 days, or freeze for later.