Hearty Cabbage Roll Soup
A warm and comforting soup that brings the flavors of cabbage rolls into a simple, hearty dish. Perfect for cold nights and easy meals.
Ingredients
Meat and base
- 1 pound lean ground beef Use lean ground beef to avoid too much fat in the broth.
- 1 tablespoon olive oil
- 3 teaspoons minced garlic
- Salt and black pepper, to taste Adjust seasoning near the end.
Vegetables
- 1/2 head cabbage, chopped Let it simmer long enough to get tender.
- 1 can (28 ounces) diced tomatoes Use juice as well.
- 2 celery stalks chopped
- 2 medium carrots, peeled and chopped
- 1 can (16 ounces) kidney beans, drained Can swap for extra beans in a vegetarian version.
Broth and seasoning
- 3 1/2 cups beef broth Add more for desired consistency.
- 1 tablespoon Italian seasoning
- Fresh parsley for garnish (optional) Garnish if desired.
Instructions
Cooking the beef
- In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned and no longer pink.
Adding aromatics
- Stir in garlic, along with a pinch of salt and pepper. Cook for about 30 seconds until fragrant.
Combining ingredients
- Mix in the chopped cabbage, diced tomatoes with juice, celery, carrots, kidney beans, beef broth, and Italian seasoning. Stir well to combine.
Simmering the soup
- Bring the mixture to a boil, then reduce the heat. Cover and let simmer gently for about 1 hour, until the vegetables are tender and the flavors come together.
Serving the soup
- Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley if desired.
Notes
Cool the soup to room temperature before storing. Keep it in an airtight container in the fridge for up to 4 days. Freeze portions for up to 3 months; thaw in the fridge before reheating on the stove. For a sweeter finish, add a carrot apple snack cake.