Anti Inflammatory Classic Cabbage Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

This hearty, vegetable-packed soup is loaded with tender cabbage, sweet carrots, crisp celery, and aromatic onion and garlic, all simmered together in a rich, tomato-laced broth. Smoked paprika and thyme bring warmth and depth, while a splash of apple cider vinegar at the end brightens every spoonful. Olive oil forms the flavorful base for sautéing, keeping things simple and clean without a long ingredient list. Each bowl is full of slow-simmered vegetables that turn silky and soft, making it a comforting, satisfying meal any night of the week. Finished with a scatter of fresh parsley, it's the kind of soup that tastes even better the next day, and it's a great pick to add to an anti-inflammatory meal rotation.

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Ingredients

6 servings

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
1 can (14.5 oz) diced tomatoes, with juices
2 tbsp tomato paste
6 cups low-sodium beef broth
Chef's tip
The flavor will be a little lighter - use the same amount.
1 small head green cabbage (about 2 lbs), cored and cut into 1-inch pieces
1 tsp dried thyme
1 tsp smoked paprika
1 bay leaf
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
1 tbsp apple cider vinegar

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large (6-quart or larger) pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
2
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.

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