It’s been quite cold around here lately, so we decided to warm up with this cabbage and ground beef soup over the past few days.
It’s been a festive holiday season, as we took our first family mini vacation to Dollywood, adopted an 8-week old Boston Terrier (her name is Rose), and hosted family over for Christmas dinner. I had made Classic Dutch Oven Pot Roast as our main meal, leaving me with some leftover produce in the fridge. So I figured, I might as well make some soup so nothing goes to waste! Other hodgepodge bowls of warmth I’ve made in the past include Cajun Stuffed Pepper Soup, this Quick & Easy Italian Wedding Soup, and my Cream of Celery has turned out to be a family favorite!
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INGREDIENTS FOR THIS RECIPE:
I made a larger batch because I was planning to give half to my sister-in-law as a thank you for having our boys spend the night at her house over this past weekend. This made enough for her and her husband for two nights, as well as me and my husband for two nights. Here’s everything I used.
- Ground Beef
- Kosher Salt + Black Pepper
- Paprika
- Dried Oregano
- Onion Powder
- Granulated Garlic
- Shallots
- Carrots
- Celery
- Baby Dutch Potatoes
- Quinoa
- Thyme
- Bay Leaves
- Cabbage
- Beef Broth
- Tomato Sauce
- Italian Parsley
It turned out to taste a lot like minestrone (hence the title) but with cabbage instead of noodles! Hello low carb at its finest!
OTHER ITEMS THAT WOULD TASTE LOVELY:
I was determined to NOT go to the grocery store and use up what I had on hand… but if you want to swap the granulated garlic and shallots for minced garlic and yellow onion… go for it! I’m sure it’ll taste very similar. The baby dutch potatoes and quinoa were leftovers from previous meals, so they’re totally not mandatory but ended up being a tasty addition. Traditional minestrone usually has green beans and tomatoes, so feel free to add or swap those in as well! Of course, if you want to add some extra oomph… a can of kidney beans would be yummy. If you end up getting creative with your batch, let me know in the comments section below!
MORE SOUP RECIPES YOU’LL SWOON OVER:
Homemade Tomato Basil with Grilled Cheese Croutons
Easy Chicken Noodle with Lemon and Thyme
Super Cozy Potato and Leek Soup
Beef and Mushroom Lasagna Soup
VIEW ALL RECIPES BY CLICKING HERE!
- 1.5 lbs. Ground Beef
- 2 tsp. Kosher Salt
- 2 tsp. Black Pepper
- 1 tsp. Paprika
- 1 tsp. Dried Oregano
- 2 tsp. Onion Powder
- 1 tsp. Granulated Garlic
- 2 Shallots, minced
- 3 Carrots, sliced
- 3 Celery Ribs, sliced
- ½ lb. Baby Dutch Potatoes, cut into ½ - 1 inch chunks
- ⅓ cup Tri-Color Quinoa
- 2 Thyme Sprigs
- 2 Bay Leaves
- ½ Head of Cabbage, chopped (about 4 - 5 cups)
- 8 cups Beef Broth
- 15 oz. Tomato Sauce
- Grated Parmesan, for garnish
- Italian Parsley, for garnish
- Place ground beef into a large pot or dutch oven over medium-high heat. Season with salt, pepper, paprika, dried oregano, onion powder, and granulated garlic. Break apart as you cook, creating smaller chunks. Once almost browned, add the shallots and continue to sauté for an additional minute.
- Add the carrots, celery, potatoes, quinoa, thyme, bay leaves, cabbage, beef broth, and tomato sauce. Stir well.
- Bring to a boil and then reduce heat to a low simmer. Slightly cover with a lid (leaving a small gap for steam to escape) and simmer for 20 minutes, or until the vegetables and potatoes are tender. Enjoy immediately with parmesan and parsley, if desired.
NOTES ON THIS RECIPE:
- Make sure to check out my “other items that would be lovely” earlier in the blog post for swaps and other produce options. Per the usual, use my recipe as a guide but make this meal your own with what you have on hand!
- While I usually just have one bowl, my husband will have two or three bowls during dinner. So that’s why I listed this as 8 – 12 servings, depending on appetites and bowl sizes.
- Leftovers should be kept in a sealed container, refrigerated, and consumed within 2 to 3 days. Feel free to reheat on the stove or in the microwave.
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