A rich, flavorful soup packed with veggies, beef, and smoky spices—easy to make, budget-friendly, and ideal for cold nights.

1 tbsp olive oil

1 lb ground beef

1 small onion, diced

2 garlic cloves, minced

4 cups green cabbage, shredded

2 large carrots, peeled and sliced

3 celery stalks, chopped

6 cups beef broth

1 can (14.5 oz) diced tomatoes (with juice)

1 tsp dried thyme

1 tsp smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (optional, for garnish)

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Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.

Add diced onion and minced garlic; sauté for 2–3 minutes until softened.

Stir in cabbage, carrots, and celery. Cook for 5 minutes until vegetables start to soften.

Pour in beef broth and diced tomatoes. Add thyme, smoked paprika, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 20–25 minutes, until vegetables are tender.

Adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.

Use ground turkey or chicken for a leaner option.

Add crushed red pepper or hot sauce for a spicy version.

Make it low-carb by replacing carrots and rice with cauliflower.

Freezes well and tastes even better the next day.