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.
Add the onions and garlic. Cook for 1-2 minutes.
Add the rest of the vegetables and Worcestershire sauce and cook for 4 minutes, stirring often. Try to avoid breaking up the beef chunks any further. It's nice to have large chunks in the soup.
Pour in the stewed 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.