Hearty Beef and Cabbage Soup Recipe
Introduction
This hearty Beef and Cabbage Soup is a comforting one-pot meal perfect for chilly days. Packed with tender beef, fresh vegetables, and savory broth, it’s both nutritious and satisfying.
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 3 teaspoons minced garlic
- Salt and pepper to taste
- ½ chopped head cabbage
- 1 (28-ounce) can diced tomatoes
- 2 stalks chopped celery
- 2 medium peeled and chopped carrots
- 1 (16-ounce) can kidney beans, drained
- 3 ½ cups beef broth
- 1 tablespoon Italian seasoning
Instructions
- Step 1: In a large pot, heat 1 tablespoon olive oil over medium heat and add the ground beef. Cook until the beef is browned and no longer pink, breaking it up as it cooks.
- Step 2: Add the minced garlic along with salt and pepper to taste. Cook for 30 seconds until fragrant.
- Step 3: Stir in the chopped cabbage, diced tomatoes (with juice), chopped celery, carrots, drained kidney beans, beef broth, and Italian seasoning. Mix everything well.
- Step 4: Bring the soup to a boil, then reduce heat to low and let it simmer gently for 1 hour to allow flavors to develop.
- Step 5: Before serving, taste and adjust seasoning if needed. Garnish with fresh parsley if desired.
Tips & Variations
- For a spicier kick, add a pinch of crushed red pepper flakes with the garlic.
- Swap kidney beans for cannellini or black beans for a different flavor.
- Use homemade beef broth for richer taste or substitute with vegetable broth for a lighter version.
- Add a splash of Worcestershire sauce or soy sauce to deepen the umami flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. This soup also freezes well — freeze portions in freezer-safe containers for up to 3 months, thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken works well and makes the soup lighter. Just adjust cooking times to ensure the meat is fully cooked.
Do I have to use canned tomatoes and beans?
You can use fresh tomatoes and soak dry beans ahead of time, but canned versions keep the recipe quick and convenient.
PrintHearty Beef and Cabbage Soup Recipe
This hearty Beef and Cabbage Soup combines lean ground beef, fresh vegetables, and kidney beans simmered in a savory broth seasoned with Italian herbs. It’s a warming, nutritious, and filling meal perfect for cold days or when you want a comforting homemade soup.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Meat and Oil
- 1 pound lean ground beef
- 1 tablespoon olive oil
Aromatics and Seasonings
- 3 teaspoons minced garlic
- Salt and pepper to taste
- 1 tablespoon Italian seasoning
Vegetables and Beans
- ½ chopped head cabbage
- 1 (28-ounce) can diced tomatoes
- 2 stalks chopped celery
- 2 medium peeled and chopped carrots
- 1 (16-ounce) can kidney beans, drained
Liquids
- 3 ½ cups beef broth
Instructions
- Brown the beef: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 pound of lean ground beef and cook until browned and no longer pink, breaking up the meat with a spoon as it cooks.
- Sauté the garlic: Add 3 teaspoons of minced garlic to the browned beef along with salt and pepper to taste. Cook for about 30 seconds until fragrant, stirring constantly to avoid burning the garlic.
- Add the vegetables and beans: Stir in half a chopped head of cabbage, a 28-ounce can of diced tomatoes, 2 stalks of chopped celery, 2 medium peeled and chopped carrots, and a 16-ounce can of drained kidney beans into the pot with the beef.
- Pour in broth and season: Add 3 ½ cups of beef broth and 1 tablespoon of Italian seasoning to the mixture. Stir well to combine all the ingredients evenly.
- Simmer the soup: Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer covered for 1 hour. This allows the flavors to meld and the vegetables to become tender.
- Serve: After simmering, taste and adjust seasoning if needed. Garnish with fresh parsley if desired, and serve the soup hot.
Notes
- Use lean ground beef to keep the soup lower in fat while maintaining flavor.
- Simmering the soup for a full hour enhances the depth of flavor and softens the cabbage nicely.
- You can substitute beef broth with vegetable broth for a lighter version, but it will slightly change the taste.
- For a spicier kick, add crushed red pepper flakes when adding the Italian seasoning.
- Leftovers keep well refrigerated for up to 3 days and also freeze well for up to 2 months.
Keywords: beef cabbage soup, hearty soup, ground beef soup, comforting soup, easy beef soup, cabbage recipes, kidney beans soup
