Description
A hearty, wholesome, and budget-friendly Mennonite cabbage soup made with ground beef, fresh vegetables, and savory broth. Perfect for comforting weeknight meals.
Ingredients
Scale
- 1 tablespoon olive oil (or canola oil)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or diced leftover cooked beef)
- 1 medium head of cabbage, cored and shredded
- 4 cups beef broth
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 cup diced carrots
- 1 cup diced celery
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: 1/2 cup cooked rice
- Optional: Sour cream or plain yogurt for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook 1 more minute.
- Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease.
- Stir in shredded cabbage and cook until it begins to soften, about 5 minutes.
- Add carrots, celery, beef broth, diced tomatoes, tomato sauce, thyme, oregano, paprika, salt, and pepper.
- Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- If using cooked rice, add during the last 5 minutes of cooking to heat through.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, topped with sour cream or yogurt if desired.
Notes
This Mennonite cabbage soup is hearty, wholesome, and easy to make. It’s a perfect budget-friendly comfort meal for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mennonite
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 45mg