Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 1 large carrot diced
- 1 celery rib diced
- 1 1/2 teaspoons Italian seasoning
- 4 cloves garlic minced
- 1 pound lean ground beef
- 5 cups green cabbage chopped
- 1 28-ounce can diced tomatoes with juice
- 6 cups low-sodium beef broth
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and celery along with the Italian seasoning and minced garlic. Sauté for about 5 minutes until the vegetables soften.
- Add the lean ground beef to the pot. Cook until the meat is browned and broken into small pieces. Drain excess fat if necessary.
- Stir in the chopped cabbage, diced tomatoes with their juice, beef broth, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes until the cabbage and other vegetables are tender.
- Remove the bay leaf. Season the soup with salt and pepper to taste. Serve hot, garnished with parsley, and enjoy.
