Go Back
–+ servings
Hearty Cabbage Soup with Ground Beef

Hearty Cabbage Soup with Ground Beef for Cozy Nights

A comforting bowl of Hearty Cabbage Soup with Ground Beef, perfect for winter evenings and family meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Beef Can substitute with ground turkey or lentils for vegetarian options.
  • 2 tbsp Olive Oil Optional if using non-stick cookware.
  • 1 medium Onion Yellow or white onion works best.
  • 3 cloves Garlic Fresh is recommended for optimal flavor.
For the Vegetables
  • 4 cups Green Cabbage Can be substituted with kale or collard greens.
  • 2 medium Carrots Omit for a keto-friendly version or consider zucchini instead.
  • 2 stalks Celery Feel free to replace with bell peppers.
For Flavor Enhancement
  • 1 can (14.5 oz) Diced Tomatoes Fresh alternatives can be used if available.
  • 2 tbsp Tomato Paste
  • 4 cups Beef Broth Low-sodium preferred.
  • 1 tsp Salt Adjust according to the broth.
  • 1 tsp Black Pepper Increase for more heat if desired.
Herbs & Spices
  • 1 tsp Dried Oregano Can be swapped with fresh herbs.
  • 1 tsp Paprika
  • 1 tsp Dried Thyme Can be swapped with fresh herbs.
  • 1/4 tsp Red Pepper Flakes Optional.
  • 2 leaves Bay Leaves Remove before serving.
Finishing Touches
  • 2 tbsp Worcestershire Sauce Can replace with soy sauce for a vegan version.
  • 1 tbsp Apple Cider Vinegar Omit if preferred.
  • 2 tbsp Fresh Parsley For garnish.

Equipment

  • large pot or Dutch oven

Method
 

Cooking Steps
  1. Heat a large pot or Dutch oven over medium heat and add a drizzle of olive oil. Once the oil shimmers, add the diced onion and sauté for 3-4 minutes until translucent.
  2. Stir in the minced garlic and continue to sauté for another minute.
  3. Add the ground beef and cook for 6-8 minutes until well browned.
  4. Incorporate the chopped cabbage, sliced carrots, and diced celery into the pot. Sauté for about 5 minutes.
  5. Pour in the diced tomatoes, tomato paste, and beef broth. Stir well.
  6. Season with salt, black pepper, oregano, paprika, thyme, bay leaves, Worcestershire sauce, and vinegar.
  7. Bring the soup to a gentle boil. Once boiling, reduce heat, cover, and let it simmer for 25-30 minutes.
  8. Remove the bay leaves and taste for seasoning adjustments. Garnish with fresh parsley before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 18gProtein: 20gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 4gVitamin A: 200IUVitamin C: 50mgCalcium: 50mgIron: 3mg

Notes

Batch cooking is recommended. This soup freezes beautifully, ideal for meal prep.

Tried this recipe?

Let us know how it was!