Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; cook until they soften, about 3 minutes.
- Add ground beef and cook, stirring to break up clumps, until the meat is browned, about 7 minutes. Season with Kosher salt and black pepper.
- Stir in diced tomatoes, shredded cabbage, and dried thyme. Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 25 minutes until the cabbage is tender. Taste and adjust seasonings as needed.
- Ladle into bowls and garnish with a sprinkle of fresh parsley if desired.
Notes
- Storage: To store leftovers, place the soup in an airtight container in the fridge. It will keep well for about 3 to 4 days.
- Freezing: Yes, you can freeze this soup! Let it cool completely before transferring to a freezer-safe container. It can be stored for up to 3 months.
- Pairing: Consider serving the soup with a side salad or low-carb bread for a complete meal.
- Spice it Up: If you enjoy heat, add some red pepper flakes or a dash of hot sauce to the soup for extra spice.
- Make it Vegetarian: Swap the ground beef for beans or lentils if you want a vegetarian version.