• Beefy Tomato Cabbage Soup plated and ready to serve, showing tbsp olive oil, lb 90% lean ground beef, and medium yellow onion.
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Beefy Tomato Cabbage Soup

Beefy Tomato Cabbage Soup

6 Servings
15 min Prep
35 min Cook
50 min Total
Dinner Beef Stovetop Some Prep Balanced Meals
Meal Launch Base Library

Ingredients

  • 1 tbsp olive oil
  • 1 lb 90% lean ground beef
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced
  • 3 cloves garlic, minced
  • 5 cups chopped green cabbage
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 5 cups low-sodium beef broth
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp red wine vinegar

Instructions

  1. Heat the 1 tbsp olive oil in a large pot over medium-high heat.
  2. Add the 1 lb ground beef and diced onion. Cook for 6–8 minutes, breaking the beef into crumbles, until no pink remains and the beef reaches 160°F.
  3. Stir in the sliced carrots and 3 minced garlic cloves. Cook for 2 minutes.
  4. Add the 5 cups cabbage, 1 can kidney beans, undrained diced tomatoes, 1 can tomato sauce, 5 cups beef broth, 1 tsp Italian seasoning, 1 tsp salt, and 1/2 tsp pepper.
  5. Bring the soup to a boil. Reduce the heat to medium-low, cover, and simmer for 20–25 minutes, stirring twice, until the cabbage and carrots are tender.
  6. Remove from the heat and stir in the 1 tbsp red wine vinegar.
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