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
- 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.
- Add the chopped onion and minced garlic to the pot. Sauté for 2–3 minutes, or until the onion is softened and translucent.
- Stir in the beef broth, chopped cabbage, sliced carrots, chopped celery, and the can of diced tomatoes with their juices.
- Season with dried thyme, paprika, salt, and black pepper. Stir well to combine and bring the mixture to a boil over medium-high heat.
- 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.
- Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.
Variation
- Swap the ground beef for ground turkey or chicken for a lighter version with the same cozy flavor profile.
- 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.
- Add 1–2 teaspoons of smoked paprika or a pinch of red pepper flakes for a deeper, smoky, slightly spicy twist.
Cooking Notes
- Cut the vegetables into similar-sized pieces so they cook evenly and become tender at the same time.
- If you prefer a thicker, more stew-like consistency, let the soup simmer uncovered for the last 10–15 minutes to reduce slightly.
- 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
- Serve with crusty bread, dinner rolls, or garlic toast to soak up the rich, savory broth.
- Top each bowl with extra fresh parsley, a spoonful of sour cream, or a sprinkle of grated Parmesan for added richness.
- 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
- 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. - 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. - 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. - 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.
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Beef Cabbage Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free (if using gluten-free broth)
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.
Ingredients
Scale
- 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
- 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.
- Add the chopped onion and minced garlic to the pot. Sauté for 2–3 minutes, or until the onion is softened and translucent.
- Stir in the beef broth, chopped cabbage, sliced carrots, chopped celery, and the can of diced tomatoes with their juices.
- Season with dried thyme, paprika, salt, and black pepper. Stir well to combine and bring the mixture to a boil over medium-high heat.
- 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.
- Taste and adjust seasoning with more salt and pepper if needed.
- 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