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Beef and Cabbage Soup

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PREP TIME
20 min
COOKING TIME
80 min
TOTAL TIME
100 min
SERVINGS
10 servings
Lunch
Beef and Cabbage Soup
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 2 medium onions, chopped
  • 1 medium head cabbage, chopped
  • 4 medium carrots, chopped
  • 4 stalks celery, chopped
  • 8 cups water
  • 2 (14 ounce) cans diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 4 cubes beef bouillon
  • 1 (2.4 ounce) package vegetable soup mix
  • 2 teaspoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Italian seasoning, or more to taste
  • 1/2 teaspoon garlic powder
  • 1 splash red wine
  • salt and ground black pepper to taste
Instructions
1
Preheat your cooking surface by heating oil in a large, deep pan over high heat. Introduce the beef and onions into the pan; continue to stir until the beef is nicely browned, crumbly in texture, and the onions have lost their raw appearance, taking approximately 5 to 7 minutes.
2
Next, add the cabbage, carrots, and celery to the pan. Cover it with a lid and cook, stirring frequently, until all the vegetables are tender, roughly around 10 minutes. Introduce water, diced tomatoes, tomato paste, bouillon cubes, soup mix, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, red wine, salt, and pepper into the pan. Bring the mixture to a rolling boil.
3
Lower the heat and let it simmer, uncovered, until all the flavors have melded together and the cabbage is tender, approximately 1 hour.