In a large pot or Dutch oven, heat olive oil over medium heat.
Add the ground beef, and cook until browned, breaking it apart with a spoon as it cooks. This will take about 5-7 minutes.
Once the beef is cooked, drain any excess fat if necessary, and add the diced onion and minced garlic to the pot. Sauté for another 2-3 minutes, until the onion becomes soft and translucent.
2. Add the Vegetables and Seasonings:
Stir in the carrots, celery, and chopped cabbage. If you’re using tomato paste, add it at this point and stir to combine.
Add the beef broth, diced tomatoes (with their juice), thyme, black pepper, salt, paprika, and red pepper flakes (if using).
Toss in the bay leaf for extra flavor.
3. Simmer the Soup:
Bring the soup to a simmer over medium-high heat. Once it starts simmering, reduce the heat to low and cover the pot.
Let it simmer for 30-45 minutes, or until the cabbage is tender and the flavors have melded together. Stir occasionally.
4. Final Adjustments:
Taste the soup and adjust the seasonings, adding more salt or pepper if needed.
Remove the bay leaf before serving.
5. Serve:
Ladle the soup into bowls and serve hot. It’s great on its own or paired with crusty bread or crackers.
