Why You’ll Love This Recipe

This Beefy Cabbage Soup is a perfect combination of flavors, textures, and nutrition. The tender beef and vegetables come together in a rich, savory broth that’s not only delicious but also filling. It’s an easy-to-make dish that’s packed with essential nutrients like protein, fiber, and vitamins, making it a great choice for a wholesome meal. Whether you’re looking to warm up on a cold day or need a meal that’s both comforting and nutritious, this recipe is sure to satisfy your cravings. Plus, it’s a great way to enjoy cabbage in a different and tasty way!

Ingredients

1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
1 medium head of cabbage, chopped
4 cups beef broth
1 can (14.5 oz) diced tomatoes
2 carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper, to taste
2 tablespoons olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once browned, remove any excess fat.
Add the diced onion and minced garlic to the pot and cook for about 2 minutes until softened.
Stir in the chopped carrots, celery, and cabbage. Cook for 3-4 minutes, allowing the vegetables to soften slightly.
Pour in the beef broth and diced tomatoes, then add the dried thyme, dried basil, salt, and pepper. Stir well to combine.
Bring the soup to a simmer, reduce the heat, and let it cook for about 45 minutes, stirring occasionally. The vegetables should be tender, and the flavors will meld together.
Taste and adjust seasoning, if necessary. Serve hot and enjoy!

Servings and Timing

Servings: 6-8
Total time: 1 hour

Variations

Add potatoes: For a heartier soup, you can add cubed potatoes along with the carrots and celery. They’ll help thicken the broth and add more texture.
Spicy version: Add a pinch of red pepper flakes or a diced jalapeño to give the soup some heat.
Make it low-carb: Omit the carrots and potatoes and increase the amount of cabbage or add other low-carb vegetables like zucchini.
Use different meats: Ground turkey or chicken can be used as a lighter alternative to beef.
Herbs: Feel free to experiment with other herbs like oregano or rosemary for additional flavor.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop as it sits.
Freezing: This soup freezes well! Let it cool completely before transferring to a freezer-safe container. It will keep for up to 3 months in the freezer. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
Reheating: Reheat the soup on the stove over medium heat until warmed through. You can also microwave individual portions if preferred.

FAQs

How can I make this recipe spicier?

You can add red pepper flakes, a diced jalapeño, or even a few dashes of hot sauce to give the soup a spicy kick.

Can I use a slow cooker for this recipe?

Yes! Brown the ground beef and sauté the onions and garlic in a pan, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

What can I serve with Beefy Cabbage Soup?

This soup is hearty on its own but pairs wonderfully with crusty bread, crackers, or a side salad.

Can I use ground turkey instead of beef?

Yes, ground turkey is a great alternative for a lighter version of the soup. The flavor will be a bit different but still delicious.

Can I make this recipe vegetarian?

Yes, you can substitute the ground beef with plant-based protein or simply use more vegetables, like mushrooms or beans, for a vegetarian version.

How do I know when the soup is ready?

The soup is ready when the vegetables are tender and the flavors have melded together. The beef should be fully cooked and the broth should be flavorful.

Can I add more vegetables?

Absolutely! Feel free to add other vegetables like zucchini, bell peppers, or green beans. They’ll add more nutrition and texture.

What type of cabbage should I use?

Green cabbage works best for this soup, but you can also try napa cabbage or savoy cabbage for a slightly different texture and flavor.

How long does the soup last in the fridge?

This soup will last 3-4 days in the fridge when stored in an airtight container.

Can I add beans to this soup?

Yes, adding beans like kidney beans or white beans can make the soup even heartier and provide extra fiber and protein.

Conclusion

Beefy Cabbage Soup is a comforting and nourishing dish that combines the rich flavors of beef with the freshness of cabbage and other vegetables. It’s an easy recipe to make and can be customized with different ingredients to suit your taste. Whether you’re making it for a family dinner or meal prepping for the week, this soup is sure to be a hit!

Beefy Cabbage Soup

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Beefy Cabbage Soup is a hearty, nutritious, and comforting dish combining ground beef, tender cabbage, and fresh vegetables in a savory broth. Perfect for chilly days, this filling soup is a wholesome, easy-to-make meal, ideal for families or meal prep.

Author: Laura
Prep Time: 10min
Cook Time: 45min
Total Time: 1hour
Yield: 6-8 servings
Category: soup
Method: Stovetop
Cuisine: American

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
Add diced onion and minced garlic, cooking for 2 minutes until softened.
Stir in chopped carrots, celery, and cabbage. Cook for 3-4 minutes, allowing the vegetables to soften.
Pour in beef broth and diced tomatoes, then add thyme, basil, salt, and pepper. Stir well.
Bring the soup to a simmer, reduce heat, and cook for 45 minutes, stirring occasionally, until vegetables are tender and flavors meld together.
Taste and adjust seasoning as needed. Serve hot and enjoy!

Notes

Add potatoes for a heartier soup, or use ground turkey for a lighter version.
Feel free to make it spicy with red pepper flakes or jalapeños.
Can be stored in the fridge for 3-4 days or frozen for up to 3 months.