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In a large pot or Dutch oven, cook the ground beef over medium heat. Use a meat masher or wooden spoon to break the beef into small pieces as it cooks.

While the beef is cooking, add the paprika and garlic powder. Continue cooking until the ground beef is fully browned and no pink remains. Drain any excess fat.

Add the diced onion, diced celery, chopped carrots, minced garlic, and tomato paste to the pot with the browned ground beef. Stir well to combine, cooking for 5-7 minutes until the vegetables begin to soften and the tomato paste darkens slightly.

Pour in the Worcestershire sauce and coconut aminos, stirring to incorporate.

Add the chopped cabbage to the pot. It may seem like a lot, but it will cook down.

Pour in the bone broth and the can of crushed tomatoes. Season with salt and black pepper.

Stir all the ingredients thoroughly until well combined. Bring the soup to a gentle simmer.

Cover the pot with a lid and let the soup simmer for 15-20 minutes, or until the cabbage and other vegetables are tender and the flavors have melded together.

Taste and adjust seasonings as needed. Ladle the hot soup into serving bowls.

Optionally, top each serving with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chopped parsley before enjoying.


In a large pot or Dutch oven, cook the ground beef over medium heat. Use a meat masher or wooden spoon to break the beef into small pieces as it cooks.

While the beef is cooking, add the paprika and garlic powder. Continue cooking until the ground beef is fully browned and no pink remains. Drain any excess fat.

Add the diced onion, diced celery, chopped carrots, minced garlic, and tomato paste to the pot with the browned ground beef. Stir well to combine, cooking for 5-7 minutes until the vegetables begin to soften and the tomato paste darkens slightly.

Pour in the Worcestershire sauce and coconut aminos, stirring to incorporate.

Add the chopped cabbage to the pot. It may seem like a lot, but it will cook down.

Pour in the bone broth and the can of crushed tomatoes. Season with salt and black pepper.

Stir all the ingredients thoroughly until well combined. Bring the soup to a gentle simmer.

Cover the pot with a lid and let the soup simmer for 15-20 minutes, or until the cabbage and other vegetables are tender and the flavors have melded together.

Taste and adjust seasonings as needed. Ladle the hot soup into serving bowls.

Optionally, top each serving with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chopped parsley before enjoying.
