Hearty Ground Beef & Cabbage Soup
A humble, nourishing, and deeply satisfying one-pot wonder that’s easy on the wallet and big on flavor. Perfect for chilly days, meal prep, or when you need something wholesome and simple.
🥣 Ingredients
Main Components:
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1 lb ground beef (or turkey, or plant-based crumbles)
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1 medium onion, diced
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3 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, diced (optional but recommended)
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½ medium head green cabbage, chopped (about 6–8 cups)
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1 (14.5 oz) can diced tomatoes, undrained
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6 cups beef broth (or vegetable/chicken broth)
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2 tbsp tomato paste
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1 tsp dried thyme
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1 tsp paprika
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1 bay leaf
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2 tbsp olive oil or avocado oil
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Salt and black pepper to taste
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Optional: 1 tsp Worcestershire sauce, pinch of red pepper flakes
Optional add-ins (near the end):
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1 cup chopped kale or spinach
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1 cup cooked white beans or kidney beans
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½ cup pearl barley or small pasta (add earlier with extra liquid)
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Fresh parsley or dill for garnish
👩🍳 Instructions
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Brown the beef:
In a large soup pot or Dutch oven, heat oil over medium-high. Add ground beef, season with salt and pepper, and cook until browned, breaking it into small pieces. Remove with a slotted spoon, set aside. Leave drippings in pot. -
Sauté veggies:
In the same pot, add onion, carrots, and celery. Sauté until softened (6–8 mins). Add garlic and cook 1 minute more. -
Build the soup:
Stir in tomato paste, thyme, paprika. Add diced tomatoes, browned beef, broth, and bay leaf. Bring to a boil. -
Simmer with cabbage:
Add chopped cabbage, reduce heat to low, cover partially, and simmer for 25–35 minutes until cabbage is tender but not mushy. -
Adjust & serve:
Remove bay leaf. Taste and adjust seasoning. Stir in optional greens until wilted.
Garnish with fresh herbs and serve hot.
🍲 Flavor & Variation Ideas
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Italian-style: Add 1 tsp dried oregano, basil, and a parmesan rind while simmering.
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Unstuffed Cabbage Roll Soup: Add ½ cup cooked rice, a dash of brown sugar, and a squeeze of lemon juice at the end.
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Tex-Mex twist: Use taco seasoning, add corn, black beans, and top with cilantro, avocado, and lime.
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Low-carb/keto: Increase cabbage, skip carrots, use a low-sugar broth.
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Tomato-forward: Use crushed tomatoes instead of diced, and add a splash of balsamic vinegar.
💡 Pro Tips
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Don’t overcook the cabbage — it should be tender but still have a bit of texture.
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Brown the beef well for deeper flavor; don’t rush this step.
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The soup tastes even better the next day as flavors meld.
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Freezes beautifully (omit pasta/barley if freezing for best texture).
🥖 What to Serve With
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Crusty bread or garlic toast
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A sprinkle of grated Parmesan or sharp cheddar
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A dollop of sour cream or Greek yogurt
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Simple side salad with a tangy vinaigrette
📦 Storage & Reheating
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Fridge: Up to 4 days in airtight container.
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Freeze: Cool completely, store in freezer-safe containers up to 3 months.
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Reheat: On stove over medium heat, adding a splash of broth if needed.
Want a slow cooker or Instant Pot version? Need tips for making it more brothy or extra hearty? Just ask — this soup is endlessly adaptable to your taste! ❄️🍲✨