Description
Discover how to make a hearty Vegetable Beef Soup with Cabbage recipe that is perfect for warming up on chilly days. Learn the step-by-step process now!
Ingredients
- – 1 lb. lean ground beef (450 g)
- – 2 teaspoons (10 ml) vegetable oil, divided
- – 1 medium onion, diced
- – 2 garlic cloves, minced (or 2 teaspoon (10 ml) garlic powder)
- – 1 large carrot, diced
- – 1 medium potato, cut into bite-sized pieces
- – 1/2 medium green cabbage (about 3 cups (720 ml)), roughly chopped
- – 2 teaspoons (10 ml) dried oregano
- – 1 teaspoon (5 ml) black pepper
- – 1 (15 ounce (425 g)) diced tomatoes
- – 4 cups (960 ml) low-sodium beef broth
Instructions
- Warm up 1 teaspoon of vegetable oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart, until it turns brown, which should take about 4-5 minutes. Remove any excess fat and take the beef out of the pot.
- Pour the remaining oil into the same pot and sauté the diced onion for 3-5 minutes until it becomes clear. Introduce the minced garlic and let it cook for about 30 seconds. Stir in the diced carrots, potato pieces, chopped cabbage, dried oregano, and black pepper, and cook, stirring often, for 5-7 minutes.
- Return the browned beef to the pot and add the beef broth and diced tomatoes. Increase the heat to bring the mixture to a boil. Once boiling, cover the pot, lower the heat to medium-low, and let it simmer for 25-30 minutes until the cabbage and potatoes are tender.
- Reserve a portion for the baby, then season the remainder with salt and pepper according to taste for the rest of the family.
Notes
- Consider using ground turkey or chicken instead of beef for a healthier option.
- Add bell peppers or peas for extra flavor and nutrition.
- For a thicker soup, stir in a tablespoon of tomato paste before adding the broth.
