Hearty Cabbage & Ground Beef Soup
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
- 1 pound (450 g) lean ground beef (90% lean recommended)
- 1 medium green cabbage (about 2½–3 pounds), chopped into bite-sized pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped (optional)
- 1 tablespoon olive oil (optional if using lean beef)
- 4 cups low-sodium beef broth
- 2 cups water
- 1 (14.5-ounce/411 g) can diced tomatoes, with juices
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon Worcestershire sauce (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Optional Add-Ins
- 1 cup cooked rice
- 1 cup diced potatoes
- 1 can kidney beans
- Crushed red pepper flakes for heat
- Mushrooms
- Corn
- Bell peppers
Instructions
Step 1: Brown the Beef
Heat a large Dutch oven or soup pot over medium-high heat.
Add the ground beef and cook for 6–8 minutes until browned.
Drain excess fat if needed.
Step 2: Cook the Vegetables
Add:
- onion
- carrots
- celery
Cook for 5 minutes.
Add garlic and cook for 30 seconds.
Step 3: Add the Cabbage
Stir in chopped cabbage.
Cook for 5–7 minutes until it begins to soften.
Step 4: Add Liquids
Pour in:
- beef broth
- water
- diced tomatoes
- tomato paste
Stir well.
Step 5: Season
Add:
- paprika
- Italian seasoning
- thyme
- Worcestershire sauce
- bay leaf
- salt
- pepper
Bring to a boil.
Step 6: Simmer
Reduce heat.
Cover and simmer for 25–30 minutes until cabbage is tender.
Remove bay leaf.
Taste and adjust seasoning.
Serve hot with parsley if desired.
Nutrition Information (Approximate)
Per serving (1 of 8 servings):
- Calories: 220
- Protein: 18 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Total Fat: 12 g
- Saturated Fat: 4 g
- Cholesterol: 50 mg
- Sodium: 480 mg (using low-sodium broth)
- Potassium: 620 mg
- Vitamin A: 60% Daily Value
- Vitamin C: 75% Daily Value
- Iron: 15% Daily Value
Nutrition will vary depending on ingredients used.
Health Benefits
Cabbage
- Rich in vitamin C and vitamin K
- Good source of fiber
- Low in calories
- Contains antioxidants
Lean Ground Beef
- Excellent source of protein
- Rich in iron
- High in vitamin B12
- Contains zinc
Tomatoes
- Rich in lycopene
- Good source of vitamin C
- Supports heart health
Carrots
- High in beta-carotene
- Rich in vitamin A
- Good source of fiber
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze for up to 3 months.
Thaw overnight in the refrigerator.
Reheat gently on the stove or in the microwave.
Tips for Success
- Brown the beef well for the best flavor.
- Don’t overcook the cabbage if you prefer a little texture.
- Add cooked rice just before serving to prevent it from becoming mushy.
- Use lean beef or ground turkey for a lighter version.
- A splash of vinegar or lemon juice at the end brightens the flavors.
Variations
Low-Carb/Keto
Skip the rice, potatoes, and beans.
Stuffed Cabbage Soup
Add 1 cup cooked rice and a little extra tomato sauce.
Spicy Version
Add cayenne pepper or crushed red pepper flakes.
Slow Cooker
Brown the beef first, then transfer everything to a slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours.
Instant Pot
Use the Sauté function to brown the beef and vegetables, then pressure cook on High for 10 minutes. Let the pressure release naturally for 10 minutes before opening.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes. Ground turkey or chicken works well for a leaner soup.
Can I make this vegetarian?
Yes. Replace the beef with lentils or beans and use vegetable broth.
Do I have to cook the cabbage first?
No. It cooks directly in the soup.
Can I add potatoes?
Yes. Add 2 cups diced potatoes with the broth and simmer until tender.
How can I make the soup thicker?
Stir in cooked rice, mashed potatoes, or a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last few minutes of cooking.
Can I use red cabbage?
Yes, though it will change the soup’s color and provide a slightly different flavor.
Can I freeze leftovers?
Yes. Cool the soup completely before freezing in airtight containers.
