Cabbage Soup with Hamburger
Recipe type: Soups
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-18
This is a hearty vegetable-based soup that is satisfying and great on a cold fall or winter day.
  • 2 lbs. lean ground beef (I used 93/7.)
  • 1 tablespoon olive oil
  • 2 c. celery, chopped
  • 2 c. onion, chopped
  • 1 green pepper, chopped
  • 4 cloves garlic, minced
  • 1 tsp. (or to taste) red pepper flakes
  • 2 tsp. dried oregano
  • 2 tsp. dried basil
  • 2 cans diced tomatoes (I used the ones with garlic, basil, and oregano, and chose the no added salt variety because of the sodium in the beef broth.)
  • 6 cups reduced sodium beef broth
  • 1 medium head green cabbage, coarsely chopped
  • Salt to taste
  • Fresh black pepper to taste
  1. Brown the ground beef, and then drain it well, and wipe out the pan.
  2. Heat oil in the pan, and then add the red pepper flakes and the garlic, stirring for about 30 seconds.
  3. Add the celery, onions, and green pepper, sauteing until softened.
  4. Stir in the oregano and basil, and then add the remaining ingredients, including the browned ground beef..
  5. Bring to a boil, and then reduce to a simmer.
  6. Cook for 20 minutes or until the vegetables are cooked.
  7. Adjust seasonings.
Recipe by My Eclectic Range at