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Prepare the Vegetables: Begin by chopping the cabbage into bite-sized pieces, slicing the carrots, and dicing the onions. Set them aside while you brown the ground beef.
Brown the Beef: In a large pot, heat some oil over medium heat. Add the ground beef and cook until browned, making sure to break it into small crumbles. Once cooked, remove excess fat if necessary. Add the diced onion and minced garlic to the pot, cooking until fragrant, about 2-3 minutes.
Simmer the Soup: Add the chopped cabbage, sliced carrots, beef broth, water, and diced tomatoes to the pot with the ground beef mixture. Stir to combine. Season the soup with salt, pepper, and any optional seasonings like bay leaves or red pepper flakes.
Cook the Soup: Bring the soup to a boil, then reduce the heat to a simmer. Let the soup cook for 20-25 minutes, or until the vegetables are tender.
