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Spicy cabbage soup is a delicious and healthy meal perfect for cold winter days. This soup is low-carb and packed with fiber, making it a filling meal that your whole family will love. The cayenne pepper gives the soup a nice kick, while the smoked paprika adds a delicious smoky flavor. Here’s a recipe for spicy cabbage soup you can easily make at home.
Tips and Variations for Spicy Cabbage Soup
- For a really spicy soup, you can add additional cayenne pepper, some black pepper, red pepper flakes, chile peppers, chili powder, or even some cajun seasoning to taste.
- For a less spicy soup, you can omit the cayenne pepper altogether.
- This soup is also delicious with pork chops or chicken added to it. Simply cook the meat in the pan before adding the rest of the ingredients.
- You can also add apple cider vinegar or soy sauce to taste at the end of cooking.
- If you want a thinner soup, you can add additional beef broth or vegetable stock.
- If you want a thicker soup, you can add extra diced tomatoes or tomato paste.
- To make a vegetarian cabbage soup recipe, simply omit the ground beef and use vegetable stock instead of beef broth.
- This soup is also great for batch cooking. Simply double or triple the recipe and freeze the extra soup in airtight containers for another day.
Storing and Reheating
This soup will keep in the fridge for 3-4 days or in the freezer for up to 2 months as long as it’s kept in an airtight container. To reheat, simply thaw leftovers in the fridge overnight and then heat it up on the stovetop or in the microwave.
In conclusion, spicy cabbage soup is a delicious and healthy meal perfect for cold winter days. This recipe is easy to make and can be customized to your liking. Whether you’re a fan of spicy food or prefer a milder flavor, this soup is sure to be a hit with your family.
Spicy Cabbage Soup
Ingredients
- 1 pound lean ground beef (omit for vegetarian and vegan)
- 1 medium yellow onion, chopped
- 1 cup red bell pepper, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 small green cabbage, cored and roughly chopped
- 2 cups diced fire roasted tomatoes with green chilis, or regular diced fire roasted tomatoes for less heat
- ½ teaspoon red pepper flakes, omit for less heat
- 1 teaspoon granulated garlic powder
- 1 teaspoon kosher salt
- 1 cup vegetable stock, or chicken stock
Instructions
- Add the ground beef to a large pot and cook until it is done. Then drain some of the excess oil. If you don't have enough oil, add some olive oil. If not, just use the grease from the ground beef.
- When heated, add the onions, garlic, and red bell pepper and sauté for a few minutes.
- Add the ground beef, spices, and diced tomatoes and simmer for about 5 minutes on medium-high heat.
- Pour in the beef broth, bring to a boil and let simmer for a few minutes.
- Add the chopped cabbage and stir.
- Cook for about 10 minutes or until the vegetables are softened.
