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Hearty Beef Cabbage Soup with Smoked Paprika
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef broth
  • 1 small head green cabbage, chopped (about 6 cups)
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink.
  • Add the onion, celery, and garlic to the pot. Cook for 4 to 5 minutes until the vegetables begin to soften.
  • Stir in the smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
  • Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer.
  • Add the chopped cabbage and stir to combine. Cover the pot and simmer for 20 to 25 minutes until the cabbage is tender.
  • Ladle the soup into bowls and top each serving with a sprinkle of fresh parsley.

Notes

The cabbage will release liquid as it cooks, so check the broth level halfway through and add a splash more if needed. Leftovers keep well in the refrigerator for up to four days and reheat smoothly on the stove. Ground beef can be swapped for ground turkey without changing the cooking steps.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife