Loaded with meat and vegetables and seasoned with fresh herbs and spices, this hearty beef and cabbage soup is the perfect recipe to warm your bones on a cold winter day.
Heat a large pot or dutch oven to medium-high heat. Add the ground beef and cook until browned, breaking it into large chunks as it cooks. Drain the grease if needed.
Add the vegetables and Worcestershire sauce. Cook for 5 minutes, stirring often.
Pour in the diced tomatoes and broth. Add the red wine vinegar, sugar, dried herbs, salt and pepper. Mix well.
Bring to a boil. Turn the heat down and simmer with the lid on until the vegetables are tender (about 25 minutes). Stir in the freshly chopped parsley.
Serve.
Notes
I like to make a large pot of this hearty soup, as it lasts 3 to 4 days in the fridge and leftovers taste great!
If you’re having a lot of guests over and don’t know how to cook for a large group, this recipe is a crowd pleaser that can accommodate a large amount of people, but you can also tweak the servings in the recipe card to serve an even larger crowd.