Step 1: Brown the Ground Beef

Place a large Dutch oven or heavy soup pot over medium-high heat.

Add 1 tablespoon olive oil.

Once hot, add 1 1/2 pounds lean ground beef.

Cook for approximately 6–8 minutes, breaking the meat into bite-size crumbles with a wooden spoon.

Continue cooking until the beef is browned and no longer pink.

If there’s a significant amount of grease in the pot, carefully drain the excess.

Leave a small amount behind for flavor.

Why Browning the Beef Matters

Don’t rush this first step.

Browning creates more complex savory flavor than simply simmering raw ground beef directly in broth.

For better browning, give the beef enough contact with the hot surface instead of constantly stirring it.

Allow portions of the meat to develop browned edges before breaking and turning them.

Those browned bits become part of the flavor foundation for the entire soup.

Step 2: Cook the Onion

Add the diced yellow onion directly to the browned beef.

Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften.

As the onion releases moisture, use your spoon to scrape any flavorful browned bits from the bottom of the pot.

Step 3: Add the Garlic 🧄

Stir in the minced garlic.

Cook for approximately 30 seconds, just until fragrant.

Avoid cooking the garlic for several minutes at high heat because it can burn and become bitter.

Step 4: Build the Flavor Base

Add:

• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons kosher salt, or to taste

Stir everything into the beef and onion mixture.

Cook for approximately 1 minute.

This brief cooking period gives the tomato paste and dried seasonings direct contact with the heat before the liquid is added.

Step 5: Add the Broth and Tomatoes 🍅

Pour in:

• 6 cups low-sodium beef broth
• 1 can (14.5 ounces) diced tomatoes

Stir well, scraping the bottom of the pot to loosen any remaining browned bits.

Step 6: Add the Vegetables

Add:

• 4 cups chopped green cabbage
• 2 sliced carrots
• 2 peeled and diced Yukon Gold potatoes

The cabbage may initially make the pot look extremely full.

That’s normal.

It will soften and reduce in volume as the soup cooks.

Step 7: Add the Remaining Seasonings

Add:

• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar, if using

Stir everything together.

Make sure most of the vegetables are in contact with the broth.

Step 8: Bring to a Gentle Boil

Increase the heat as needed and bring the soup to a gentle boil.

Once bubbling, reduce the heat to medium-low.

You want a steady simmer rather than a vigorous rolling boil.

Step 9: Simmer 🍲

Partially cover the pot.

Simmer for approximately 25–30 minutes, stirring occasionally.

The soup is ready when:

• The potatoes are fork-tender
• The carrots are tender
• The cabbage has softened
• The broth tastes well developed

Cooking time can vary slightly depending on the size of your vegetable pieces.

How to Know When the Potatoes Are Done

Test one of the larger potato pieces with a fork or small knife.

It should pierce easily without the potato completely falling apart.

If the carrots and potatoes are still firm after 25 minutes, continue simmering and check again every few minutes.

Don’t rely entirely on the clock—vegetable size makes a significant difference.

Step 10: Finish the Soup

Remove and discard the bay leaf.

Taste the broth.

Adjust the salt and black pepper if necessary.

Stir in:

• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice, if using

The lemon juice is especially useful if you feel the broth needs a little brightness.

Step 11: Serve

Ladle the hot soup into bowls.

Garnish with additional parsley if desired.

Serve immediately with crusty bread, crackers, cornbread, or a simple side salad.