Cabbage Soup

In a large pot, add the ground beef or turkey and cook until fully browned, breaking it apart with a spoon as it cooks. If using beef, drain any excess fat to keep the soup lighter and healthier.

Add the chopped onion and minced garlic to the pot. Cook for about 2–3 minutes until the onion becomes soft and fragrant. Stir in the sliced carrots and chopped celery, allowing them to cook for another 5 minutes. This step helps build a flavorful base for the soup.

Add the chopped cabbage and mix everything well. The cabbage may seem like a lot at first, but it will soften and reduce in size as it cooks. Pour in the diced tomatoes along with their juices, followed by the broth. Stir everything together until well combined.

Season the soup with paprika, salt, and pepper. You can also add your favorite herbs like thyme or oregano for extra flavor. Bring the soup to a gentle boil, then reduce the heat to low.

Cover and let the soup simmer for 25–30 minutes, or until all the vegetables are tender and the flavors have blended together. Stir occasionally to ensure even cooking.

Taste the soup and adjust seasoning if needed. If you prefer a thinner consistency, you can add a little more broth or water.

Serve the soup hot, either on its own or with a light side. It’s perfect for meal prep and tastes even better the next day as the flavors deepen.