A simple, warming winter staple

I love soup year-round, but especially during the colder months. There’s something deeply nourishing about warm, simple foods when the weather turns cold. Bone broth is wonderful when I have it on hand, but even without it, this soup is hearty, grounding, and full of real nourishment.

This is one of those throw-together soups I make when I didn’t plan ahead. Sautéing everything first helps it come together quickly while still building great flavor.

Ingredients

5 carrots, chopped

1 head of cabbage, chopped

1–2 pounds ground beef

3 stalks celery, chopped

8 potatoes, diced

1 large onion, chopped

2 cans diced tomatoes

1 can tomato paste

Water, as needed

Salt, to taste

I used Kirkland Organic No-Salt Seasoning but season as you like.

Optional additions

Fresh garlic, Ginger , Other warming herbs or spices you enjoy.

Instructions

In a large pot, sauté the carrots, cabbage, celery, potatoes, and onion over medium heat until the vegetables begin to soften and become tender.

Add the ground beef to the pot and cook until browned, breaking it up as it cooks. Stir in the diced tomatoes and tomato paste.

Add water until everything is just covered, adjusting based on how thick you like your soup. Season with salt and no-salt seasoning to taste. Simmer gently until the potatoes are fully tender and the flavors come together. Taste and adjust seasoning as needed.

Notes

This soup is very forgiving — add more water for a lighter broth or let it simmer longer for a thicker, heartier texture. Garlic, ginger, or other warming herbs can be added while sautéing the vegetables for extra depth and immune support. Leftovers taste even better the next day.

Simple, nourishing, and made with what you have — just the way winter cooking should be