Ground Beef and Cabbage Soup

Ingredients

• 1 lb (450 g) lean ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups green cabbage, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped (optional)
• 1 can (14.5 oz/410 g) diced tomatoes
• 4 cups beef broth
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• 1 tablespoon olive oil (if needed)

Instructions

1. In a large pot, cook the ground beef over medium heat until browned. Drain excess fat if necessary.
2. Add the onion and garlic and cook for 2–3 minutes until softened.
3. Stir in the carrots and celery, then cook for another 3–4 minutes.
4. Add the chopped cabbage, diced tomatoes, beef broth, paprika, oregano, thyme, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat and simmer for 25–30 minutes, or until the vegetables are tender.
6. Taste and adjust the seasonings before serving.

Optional Additions

• Diced potatoes for a heartier soup
• Green beans or bell peppers for extra vegetables
• A pinch of red pepper flakes for heat
• Fresh parsley for garnish

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

This soup pairs well with crusty bread or a simple green salad for a complete meal.