Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium green bell pepper, chopped
- 1 medium carrot, diced
- 1 small head of cabbage, chopped
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened.
- Brown the Ground Beef: Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.
- Combine Ingredients: Stir in the diced carrot, chopped cabbage, beef broth, diced tomatoes (with juice), tomato paste, oregano, thyme, salt, and pepper.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, or until the cabbage is tender.
- Taste and Adjust: Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired.
Prep Time: 15 minutes | Cook Time: 45-50 minutes | Total Time: 1 hour 5-10 minutes