Beef Cabbage Soup

This hearty beef and cabbage soup is a cozy, one-pot comfort meal loaded with tender beef, sweet cabbage, and classic vegetables in a flavorful broth. It’s simple to prepare, budget-friendly, and perfect for chilly days when you want something warm, filling, and satisfying without spending hours in the kitchen.

Ingredients

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 medium head of cabbage, chopped
• 2 carrots, sliced
• 2 stalks celery, chopped
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5–7 minutes. Drain excess fat if necessary.
2. Add the chopped onion and minced garlic to the pot. Sauté for 2–3 minutes, or until the onion is softened and translucent.
3. Stir in the beef broth, chopped cabbage, sliced carrots, chopped celery, and the can of diced tomatoes with their juices.
4. Season with dried thyme, paprika, salt, and black pepper. Stir well to combine and bring the mixture to a boil over medium-high heat.
5. Once boiling, reduce the heat to low, cover partially, and let the soup simmer for 30–40 minutes, or until the vegetables are tender and the flavors have melded together.
6. Taste and adjust seasoning with more salt and pepper if needed.
7. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.

Variation

1. Swap the ground beef for ground turkey or chicken for a lighter version with the same cozy flavor profile.
2. Stir in 1–2 cups of cooked rice, barley, or small pasta during the last 10 minutes of cooking for an extra-hearty, stew-like soup.
3. Add 1–2 teaspoons of smoked paprika or a pinch of red pepper flakes for a deeper, smoky, slightly spicy twist.

Cooking Notes

1. Cut the vegetables into similar-sized pieces so they cook evenly and become tender at the same time.
2. If you prefer a thicker, more stew-like consistency, let the soup simmer uncovered for the last 10–15 minutes to reduce slightly.
3. For deeper flavor, brown the beef well, letting it develop some browned bits on the bottom of the pot before adding the onions and garlic.

Serving Suggestions

1. Serve with crusty bread, dinner rolls, or garlic toast to soak up the rich, savory broth.
2. Top each bowl with extra fresh parsley, a spoonful of sour cream, or a sprinkle of grated Parmesan for added richness.
3. Pair with a simple green salad or coleslaw to round out the meal and add a fresh, crunchy contrast.

Tips

• Prep all vegetables before you start cooking so the soup comes together smoothly and quickly.
• Make a double batch and freeze in individual portions for easy, ready-to-heat lunches or weeknight dinners.
• If the soup tastes flat, brighten it with a squeeze of lemon juice or a splash of apple cider vinegar at the end of cooking.

Prep Time

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 20 g
• Sodium: 780 mg

Frequently Asked Questions

1. Can I make this beef cabbage soup ahead of time?
   Yes, it keeps well in the fridge for up to 4 days. The flavors deepen as it rests, making it even better the next day.
2. Can I freeze this soup?
   Absolutely. Let it cool completely, then store in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop.
3. Can I make this soup in a slow cooker?
   Brown the beef with onion and garlic first, then transfer everything to the slow cooker and cook on Low for 6–8 hours or on High for 3–4 hours.
4. How can I make this soup lower in sodium?
   Use low-sodium beef broth, go light on added salt, and season at the end to taste.

Conclusion

This hearty beef and cabbage soup is everything you want in a cozy bowl: deeply savory, full of tender vegetables, and satisfying enough to stand on its own as a meal. With simple ingredients, an easy one-pot method, and great leftovers, it’s a go-to recipe for busy weeknights and relaxing weekends alike.

Beef Cabbage Soup

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• Author: Avery
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free (if using gluten-free broth)

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Description

This hearty beef and cabbage soup is a cozy, one-pot comfort meal loaded with tender beef, sweet cabbage, and classic vegetables in a flavorful broth. It’s simple to prepare, budget-friendly, and perfect for chilly days when you want something warm, filling, and satisfying without spending hours in the kitchen.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 medium head of cabbage, chopped
• 2 carrots, sliced
• 2 stalks celery, chopped
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped, for garnish

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Instructions

1. In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5–7 minutes. Drain excess fat if necessary.
2. Add the chopped onion and minced garlic to the pot. Sauté for 2–3 minutes, or until the onion is softened and translucent.
3. Stir in the beef broth, chopped cabbage, sliced carrots, chopped celery, and the can of diced tomatoes with their juices.
4. Season with dried thyme, paprika, salt, and black pepper. Stir well to combine and bring the mixture to a boil over medium-high heat.
5. Once boiling, reduce the heat to low, cover partially, and let the soup simmer for 30–40 minutes, or until the vegetables are tender and the flavors have melded together.
6. Taste and adjust seasoning with more salt and pepper if needed.
7. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.

Notes

• Use lean ground beef if you prefer a lighter soup, or drain well after browning to reduce excess fat.
• The soup thickens slightly as it cools; add a splash of broth or water when reheating to loosen it.
• Taste the broth before adding extra salt, especially if your beef broth is already salty.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approximately 1 1/2 cups)
• Calories: 320 kcal
• Sugar: 7 g
• Sodium: 780 mg (may vary with broth and added salt)
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 20 g
• Cholesterol: 65 mg

Keywords: beef cabbage soup, ground beef soup, cabbage soup, hearty soup, one-pot dinner