Beef and Cabbage Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb ground beef
02 -
1 onion, diced
03 -
1 tablespoon olive oil
04 -
2 cloves garlic, finely chopped
05 -
1 (15 oz) can chopped tomatoes
06 -
1 (6 oz) can concentrated tomato paste
07 -
1 cup cooked rice
08 -
4 cups beef stock
09 -
2 cups shredded cabbage
10 -
1 cup water
11 -
1 teaspoon thyme, dried
12 -
1 teaspoon basil, dried
13 -
1/2 teaspoon paprika, smoked
14 -
Salt and pepper as needed
15 -
1 tablespoon optional brown sugar for sweetness
16 -
Chopped parsley for garnishing (optional)
# Instructions:
01 -
Add olive oil to a big pot and warm it up over medium heat. Toss in the ground beef and break it into small pieces with a spoon. Let it cook until it's browned all over, around 5 to 7 minutes.
02 -
Throw the diced onion and garlic into the pot with the beef. Stir often and cook until they soften, which takes about 3 to 4 minutes.
03 -
Add the canned tomatoes, tomato paste, beef broth, water, cooked rice, cabbage, basil, thyme, paprika, salt, and pepper to the pot. Stir it all up and bring things to a boil.
04 -
Turn the heat down to low and let the soup gently bubble for 30 to 40 minutes. The cabbage should soften, and flavors will combine nicely during this time.
05 -
If you'd like the soup a bit sweeter, stir in some brown sugar to cut the tomato acidity. Adjust the seasoning to your liking and turn off the heat.
06 -
Ladle the soup into bowls while it's still warm. Sprinkle fresh parsley on top if you'd like a pop of color.
# Notes:
01 -
For a kick, sprinkle in some chili flakes.
02 -
Need a thinner soup? Pour in extra broth to get the consistency you like.
03 -
Keep leftovers in the fridge for up to 3 days, or freeze to store longer.