One-Pot Cabbage & Ground Beef Soup
One pot. Simple ingredients. Incredible flavour. This Hearty Cabbage & Ground Beef Soup is a wholesome, budget-friendly meal packed with lean ground beef, tender vegetables, and a rich, savoury broth. It’s perfect for busy weeknights, meal prep, or whenever you’re craving healthy comfort food.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
- 1 pound (450 g) lean ground beef
- 1 tablespoon olive oil (optional, if using extra-lean beef)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 5 cups green cabbage, chopped
- 1 can (14.5 oz/410 g) diced tomatoes, with juices
- 4 cups (1 litre) low-sodium beef broth
- 2 cups water
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Optional Add-Ins
- 1 zucchini, diced
- 1 cup green beans
- 1 cup mushrooms, sliced
- 1 cup spinach or kale
- ½ teaspoon crushed red pepper flakes
- 1 cup cooked brown rice or barley
- Grated Parmesan cheese for serving
Instructions
Step 1: Brown the Beef
Heat a large soup pot or Dutch oven over medium-high heat.
Add the ground beef and cook for 6–8 minutes, breaking it into small pieces until browned. Drain excess fat if necessary.
Step 2: Sauté the Vegetables
Add the onion, carrots, celery, and garlic.
Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 3: Build the Soup
Stir in:
- Tomato paste
- Italian seasoning
- Smoked paprika
- Thyme
Cook for 1 minute until fragrant.
Add:
- Diced tomatoes
- Beef broth
- Water
- Worcestershire sauce
- Bay leaf
Bring to a gentle boil.
Step 4: Add the Cabbage
Stir in the chopped cabbage.
Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the cabbage and carrots are tender.
Step 5: Finish & Serve
Remove the bay leaf.
Taste and adjust with salt and black pepper.
Ladle into bowls and garnish with fresh parsley and Parmesan, if desired.
Serve hot with crusty bread or crackers.
Tips for Success
- Brown the beef well for a richer flavour.
- Chop the vegetables into similar sizes so they cook evenly.
- Add leafy greens during the last 5 minutes to keep them vibrant.
- This soup tastes even better the next day as the flavours develop.
Serving Suggestions
Pair with:
- Crusty wholegrain bread
- Garlic toast
- Cornbread
- Simple green salad
- Grilled cheese sandwich
- Baked potatoes
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the hob over medium heat or microwave until piping hot.
Nutritional Information (Approximate Per Serving)
- Calories: 240
- Protein: 21 g
- Carbohydrates: 12 g
- Dietary Fibre: 3 g
- Sugars: 6 g
- Fat: 12 g
- Saturated Fat: 4 g
- Cholesterol: 55 mg
- Sodium: 480 mg
- Potassium: 760 mg
- Calcium: 70 mg
- Iron: 3 mg
- Vitamin A: 110% DV
- Vitamin C: 45% DV
Nutrition values are approximate and will vary depending on the ingredients used.
Nut Information 🥜
This recipe is naturally nut-free.
However, always check packaged ingredients such as:
- Beef broth
- Worcestershire sauce
- Canned tomatoes
- Seasonings
Some brands may be processed in facilities that also handle peanuts or tree nuts. If serving someone with a severe nut allergy, choose products labelled nut-free or made in a dedicated nut-free facility.
Frequently Asked Questions (Q&A)
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey or chicken are excellent lean alternatives and work just as well.
Q: Can I make this soup low-carb?
A: Yes. The recipe is naturally low in carbohydrates. Simply avoid adding rice, barley, or potatoes.
Q: Can I use red cabbage?
A: Yes, although it will give the soup a darker colour and a slightly sweeter flavour.
Q: Can I make this in a slow cooker?
A: Absolutely. Brown the beef first, then transfer all ingredients to a slow cooker and cook on Low for 6–8 hours or High for 3–4 hours.
Q: Can I make it in an Instant Pot?
A: Yes. Use the Sauté function to brown the beef and vegetables, then pressure cook on High for 10 minutes with a 10-minute natural release.
Q: How do I make the soup thicker?
A: Stir in cooked brown rice, barley, diced potatoes, or an extra tablespoon of tomato paste for a heartier texture.
Q: Can I add more vegetables?
A: Definitely. Zucchini, green beans, peas, mushrooms, spinach, kale, and bell peppers are all great additions.
Q: Is this soup good for meal prep?
A: Yes. It stores and reheats beautifully, making it an excellent choice for lunches or quick dinners throughout the week.
Q: Can I freeze leftovers?
A: Yes. Cool the soup completely before freezing in airtight containers for up to 3 months.
Q: What makes this soup so comforting?
A: The combination of savoury ground beef, tender cabbage, colourful vegetables, and a rich tomato-infused broth creates a hearty, nourishing meal that’s satisfying without being heavy.
