Cabbage Lentil Soup
Cabbage Lentil Soup, also known as cabbage roll soup, is a hearty, one-pot meal made with ground beef, tender cabbage, and protein-packed lentils in a rich tomato-beef broth. The perfect addition for soup season!
Ingredients
- 2 teaspoons olive oil
- salt and pepper to taste
- 1 pound ground beef I use 90% lean
- 1 onion finely diced
- 2 teaspoons minced garlic
- 5 cups coarsely chopped green cabbage
- 2 carrots peeled, quartered and sliced
- 6 cups beef broth
- 3 8 ounce cans tomato sauce
- ½ cup uncooked long grain rice
- 1 pound streamed lentils, I buy at Trader Joe’s already cooked
- 1 bay leaf
- 3 tablespoons brown sugar
- 2 tablespoons parsley, chopped very small
Equipment
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat.
- Add the ground beef with salt and pepper to season.
- Cook for 4-5 minutes or until browned, breaking up the beef with a wooden spoon as you go.
- Add the aromatics (onion and garlic) and cook for another 2-3 minutes, until softened and fragrant.
- Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf, and brown sugar.
- Stir to combine and season with additional salt and pepper, if needed.
- Bring the soup to a simmer, then reduce the heat and cook for about 25 minutes, or until the cabbage and rice are tender.
- Stir in the lentils and cook for another 355 minutes, or until the lentils are heated through.
- Remove and discard the bay leaf. Taste the soup and adjust the seasonings as needed.
- Ladle into bowls, sprinkle with fresh parsley, and serve warm.
Notes
Sandy’s tips:
- Lentils: I use steamed lentils from Trader Joe's for convenience, but you can cook dried lentils separately and stir them in. Just note you may need to adjust the broth quantity.
- Ground beef: I use 90% lean ground beef, but you can substitute ground turkey or Italian sausage for a different flavor.
- Cabbage: Green cabbage works best here, but savoy cabbage would also work beautifully.
- Rice: Long grain white rice is my choice, but you could use brown rice; just increase the simmering time accordingly.
- Make ahead: This soup is great made ahead and stored covered in the refrigerator for up to 4 days. The flavors only get better!
- In the refrigerator: Store the cooled soup in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.
- Freezing: This soup freezes beautifully. Ladle cooled soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: The soup is amazing served warm. Reheat on the stovetop over medium heat, adding a splash of broth if needed.
Nutrition Facts
Calories: 453kcal, Carbohydrates: 54g, Protein: 29g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 754mg, Potassium: 423mg, Fiber: 20g, Sugar: 8g, Vitamin A: 2682IU, Vitamin C: 22mg, Calcium: 93mg, Iron: 6mg