Beef and Cabbage Soup

LeGourmetTV's picture

Dec. 01, 2013

This is a great quick weeknight soup, that doesn't require a long slow cook.


Lean ground beef 1 Pound
Onion 1 Medium , diced
Garlic 1 Clove (5 gm) , minced
Bay leaves 2 Medium
Dried thyme 1/2 Teaspoon
Marjoram 1/2 Teaspoon
Salt 1/2 Teaspoon
Pepper 1/4 Teaspoon
Ground cloves 1 Pinch
Shredded cabbage 3 Cup (48 tbs)
Carrots 2 Medium , thinly sliced
Celery 2 Medium , thinly sliced
Low sodium beef stock 4 Cup (64 tbs)
Water 2 Cup (32 tbs)
Tomato paste 1/4 Cup (4 tbs)
Vegemite 2 Tablespoon
Cooked rice 1 Cup (16 tbs)



1.In a large pan or soup pot, brown the ground beef while breaking the lumps. Once the meat is browned add the onions and garlic. Saute and season with salt and pepper.

2.Add the thyme, marjoram, bay leaves and mix well till combined. Continue to cook till the onions are translucent and soft. Throw in the carrots, celery and cabbage, stir and cook for around 5 minutes.

3.Pour the stock and water followed by the tomato paste, vegemite and stir well till incorporated. Over medium heat bring it to a boil. Cover with a lid, reduce the heat to low and simmer for another 15 minutes or till the cabbage is tender.

4.Add the cooked rice, mix well and continue to cook for another 2 minutes or till rice is heated through. Turn off the heat and discard the bay leaves.


5.Serve the soup hot with any crusty bread of choice or enjoy it as it is.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 222Calories from Fat 56

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 533 mg22.21%

Total Carbohydrates 20 g6.7%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet