Cabbage Roll Soup
A hearty and comforting soup that brings together the flavors of traditional cabbage rolls in a quick and easy recipe, perfect for busy weeknights.
Ingredients
For the Soup
- 1 lb ground beef Can substitute with ground turkey for a lighter option.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 head cabbage, chopped The heart of this dish providing a satisfying texture.
- 2 medium carrots, diced
- 1 medium bell pepper, chopped
- 14.5 oz can diced tomatoes Use gluten-free version if necessary.
- 4 cups beef broth Use gluten-free beef broth for gluten-free version.
- 1 teaspoon dried thyme
- to taste salt and pepper
Instructions
Preparation
- In a large Dutch oven, brown the ground beef over medium heat until it’s cooked through. Drain excess fat to keep the soup from becoming greasy.
- Add the diced onion and minced garlic to the meat, sautéing them together until the onion is translucent and fragrant.
- Stir in the chopped cabbage, carrots, and bell pepper, cooking everything for about 5 minutes until the vegetables are slightly softened and aromatic.
- Next, pour in the diced tomatoes along with the beef broth, thyme, salt, and pepper. Stir well to combine all the ingredients.
- Bring the soup to a boil, then reduce the heat to a low simmer. Allow it to cook for about 30 minutes, letting the flavors develop and meld together.
- Serve hot and enjoy on a chilly day, perhaps with some crusty bread on the side for dipping.
Notes
For the best flavor, consider adding a splash of Worcestershire sauce while cooking the beef. If your family enjoys a bit of heat, toss in some red pepper flakes. This recipe is perfect for using up leftover cooked meat, or you can make an air fryer version for a fun twist.