Hearty Mennonite Cabbage Soup with Ground Beef and Vegetables Recipe

Introduction

Mennonite Cabbage Soup is a hearty and wholesome dish that combines ground beef, fresh vegetables, and a savory broth for a comforting and budget-friendly meal. This soup is perfect for cozy weeknight dinners and fills your kitchen with inviting aromas.

Ingredients

• 1 tablespoon olive oil (or canola oil)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef (or diced leftover cooked beef)
• 1 medium head of cabbage, cored and shredded
• 4 cups beef broth
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 cup diced carrots
• 1 cup diced celery
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• Optional: 1/2 cup cooked rice
• Optional: Sour cream or plain yogurt for serving

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 more minute.
2. Step 2: Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease.
3. Step 3: Stir in shredded cabbage and cook until it begins to soften, about 5 minutes.
4. Step 4: Add carrots, celery, beef broth, diced tomatoes (with juice), tomato sauce, thyme, oregano, paprika, salt, and pepper. Stir to combine.
5. Step 5: Bring the soup to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
6. Step 6: If using cooked rice, add it during the last 5 minutes of cooking to heat through.
7. Step 7: Taste and adjust seasoning with salt and pepper as needed.
8. Step 8: Serve hot, topped with sour cream or plain yogurt if desired.

Tips & Variations

• For a lighter version, use ground turkey or chicken instead of beef.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.
• If you prefer a thicker soup, let it simmer uncovered for an additional 10 minutes.
• Leftover cooked rice is a great way to add extra texture and make the soup more filling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This soup also freezes well; freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the ground beef and use vegetable broth instead of beef broth. Add extra beans or lentils for protein and heartiness.

Can I use fresh tomatoes instead of canned?

Fresh tomatoes can be used but may change the flavor slightly. Make sure to peel and dice them, and add a bit more cooking time to soften.

Hearty Mennonite Cabbage Soup with Ground Beef and Vegetables Recipe

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★★★★★

4.7 from 92 reviews

• Author: anna
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

A hearty and wholesome Mennonite cabbage soup made with ground beef, fresh vegetables, and a savory broth. This budget-friendly recipe is perfect for comforting weeknight meals and can be optionally enhanced with cooked rice and served with sour cream or plain yogurt.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil (or canola oil)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef (or diced leftover cooked beef)
• 1 medium head of cabbage, cored and shredded
• 4 cups beef broth
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 cup diced carrots
• 1 cup diced celery
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste

Optional Ingredients

• 1/2 cup cooked rice
• Sour cream or plain yogurt for serving

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Instructions

1. Prepare Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then add minced garlic and cook for an additional 1 minute to develop flavor.
2. Brown the Beef: Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Once browned, drain any excess grease to keep the soup from being too oily.
3. Add Cabbage: Stir in the shredded cabbage and cook until it begins to soften, about 5 minutes, allowing it to wilt and reduce in volume slightly.
4. Add Remaining Ingredients: Add diced carrots, diced celery, beef broth, diced tomatoes with their juice, tomato sauce, dried thyme, dried oregano, paprika, salt, and pepper. Stir to combine all ingredients evenly.
5. Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 30 minutes, stirring occasionally to prevent sticking and to blend flavors.
6. Optional Rice Addition: If using cooked rice, add it during the last 5 minutes of cooking to warm through without overcooking.
7. Finish and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, topped with sour cream or plain yogurt if desired to add creaminess.

Notes

• This soup is an economical and filling meal, great for budget-friendly weeknights.
• Using leftover cooked beef is a convenient variation that saves prep time.
• Adding cooked rice makes the soup more substantial and can utilize leftovers.
• Garnishing with sour cream or plain yogurt provides a creamy contrast to the savory broth.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mennonite

Keywords: Mennonite cabbage soup, hearty soup, ground beef soup, budget-friendly soup, comforting soup, cabbage soup recipe