One-Pot Unstuffed Cabbage Soup (with ground beef)
This One-Pot Unstuffed Cabbage Soup is flavorful, simple to make, packed with veggies and protein from ground beef, and makes for a hearty dinner. Make it on the stovetop or cook it up in your slow cooker or Instant Pot. It is a delicious and comforting dinner recipe!
Ingredients
- 1 Tablespoon olive oil
- 1 large onion (diced)
- 1 pound lean ground beef
- 2 cloves garlic (minced)
- 1 Tablespoon tomato paste
- 1¼ teaspoons salt
- ¼ teaspoon ground black pepper
- 4 cups low sodium beef or chicken broth*
- 15 ounces diced tomatoes
- 14 ounces crushed tomatoes
- 2 large carrots (peeled and diced)
- 14 ounces green cabbage, cored & cut into bite-sized pieces (about 1 small head of cabbage)
- ½ cup long grain white rice
- 2 teaspoons Worcestershire sauce
- 1 Tablespoon brown sugar (optional)
- Chopped fresh parsley (optional garnish)
Directions
- 1
Heat the oil in a large soup pot or Dutch oven over medium-high heat. Add the onion and sauté until translucent and softened, 2 to 3 minutes.
- 2
Add the ground beef and cook, stirring frequently, to break the meat up into crumbles. About 5-7 minutes.
- 3
Once the meat is cooked, add the garlic, and cook for 1 minute. Stir in the tomato paste, salt, and pepper.
- 4
Slowly add the broth, scrapping up any brown bits stuck to the bottom of the pot. Stir in the diced tomatoes, crushed tomatoes, carrots, cabbage, and rice.
- 5
Bring the pot up to a boil then cover and lower the heat to medium-low to maintain a light simmer. Cook until the rice is cooked through, and the vegetables are tender, about 20 minutes.
- 6
Stir in the Worcestershire sauce and sugar, if using. If a lot of the liquid has evaporated during cooking and the soup is too thick for your liking, stir in a cup of water to thin it out. Carefully taste the soup for seasoning and add more salt and pepper as needed.
- 7
Ladle soup into bowls then top with a sprinkle of chopped parsley.