Ingredients:
- 1 pound ground beef (or ground pork/turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 small head of cabbage, chopped (about 6 cups)
- 1 (14.5-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 6 cups beef broth (or chicken broth)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Ground Beef:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the ground beef and cook until browned, breaking it into small pieces as it cooks. Drain excess fat if necessary.
- Add Vegetables:
- Add the diced onion and garlic to the pot. Cook for about 3-4 minutes, until the onion is translucent.
- Stir in the diced green bell pepper and cook for another 2 minutes.
- Add Cabbage and Tomatoes:
- Add the chopped cabbage, diced tomatoes (with their juice), and tomato paste to the pot. Stir well to combine.
- Season and Simmer:
- Pour in the beef broth and add smoked paprika, oregano, thyme, salt, and black pepper. Stir well.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, or until the cabbage is tender.
- Adjust Seasoning:
- Taste the soup and adjust seasoning if needed. If you prefer a thicker soup, let it simmer uncovered for an additional 10 minutes.
- Serve:
- Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
Tips:
- For extra flavor, you can add a splash of vinegar or a pinch of red pepper flakes.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
