In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.

Add chopped onion and minced garlic to the pot, cooking until the onion is translucent.

Stir in the shredded cabbage, sliced carrots, and chopped bell pepper, cooking for about 5 minutes until slightly softened.

Pour in the beef broth, diced tomatoes, soy sauce, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil.

Reduce heat and let simmer for 20 minutes, stirring occasionally.

Taste and adjust seasoning if necessary before serving.