I have been on a serious cabbage kick lately, and this Beef and Cabbage Soup is exactly why. Cabbage is so much more than corned beef and cabbage or basic coleslaw. It adds incredible texture, soaks up flavor like a dream, and in this soup, it almost acts like a noodle without the heaviness. When life is busy, and everyone needs dinner fast, this soup comes together easily, tastes rich and comforting, and somehow feels hearty without weighing you down. If you are looking for a simple ground beef soup that is budget-friendly, filling, and packed with flavor, this one needs to happen in your kitchen.
If you’ve been loving cabbage as much as I have lately, you have to try my Red Cabbage Slaw for something fresh and crunchy that goes with just about anything. And if you’re in full dinner mode, my One Pot Taco Pasta is another busy weeknight lifesaver that uses simple ingredients but still brings big flavor. Want something fun to sip while this soup simmers? A Bourbon Smash always makes dinner feel a little less chaotic. And if you need an easy dessert to finish it off, Cherry Pineapple Dump Cake is the kind of no-stress sweet treat that disappears fast around here.
Equipment
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Ingredients
- Ground beef – 1 lb.
- Medium onion
- Garlic cloves
- Tomato paste
- Green cabbage
- Beef broth
- Red kidney beans – 1 (15.5 oz) can
- Fresh thyme sprigs
- Garlic powder
- Onion powder
- Salt
- Pepper
Directions
In a large pot over medium heat, cook the ground beef and onions until the beef is browned and the onions are softened. Drain off any grease. Stir in the garlic and tomato paste, and cook for an additional minute. Add the cabbage, beef broth, kidney beans, thyme, garlic powder, onion powder, salt, and pepper.
Bring the soup to a simmer on high heat. Reduce the heat to a simmer and cook for 20 to 30 minutes, until the cabbage has wilted.
Serve with your favorite crusty bread and enjoy.
How do I serve my Beef Cabbage Soup?
- Ladle into a bowl and serve with crusty bread, cornbread, or crackers.
FAQs (Because Life’s Too Busy for Guesswork)
Yes, if you would like to add additional vegetables like carrots, mushrooms, parsnips, or leeks, you can.
If you want to add some heat to the dish, add a fresh-sliced jalapeno to the dish. You could also add chili oil, hot sauce, or red pepper flakes. All of which can be added to the whole dish or to single servings.
Yes, to make in a crockpot or slow cooker, you need to brown the meat with the onion, then add the garlic and tomato past deglaze the pan with a cup of the broth them all the ingredients to the crockpot or slow cooker and cook on high for 3-4 hours or low for 4-6 hours or until the cabbage is soft.
There are many ways to remove the core from the cabbage, but the way I have found to be the most effective is to quarter the cabbage, then lay each quarter on its side and cut through at an angle to cut out the core without cutting out much, if any, of the rest of the cabbage.
What are substitutions that I can make?
- Ground beef – A mixture of beef and veal, ground turkey or chicken, or ground pork is an option.
- Medium onion – Choose between a yellow or white onion.
- Beef broth – Beef stock, beef bullion and water, mushroom stock, or vegetable stock are choices.
- Red kidney beans – Choices include black beans or northern white beans.
How should I store my leftovers?
- Beef Cabbage Soup should be stored in an airtight container in the refrigerator for 4-5 days.
- To Reheat: Microwave single serving for 60-second intervals, stirring in between until the desired temperature is reached. For a larger portion, place in a pot over medium heat and stir occasionally for 10-15 minutes or until thoroughly heated.
Was this a win at your dinner table?
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Beef Cabbage Soup
Equipment
- Large pot
- Knife and cutting board
- Wooden spoon
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 head green cabbage cored and cut into 1-inch pieces
- 8 cups beef broth
- 1 15.5 oz can red kidney beans, drained and rinsed
- 4 sprigs fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a large pot over medium heat, cook the ground beef and onions until the beef is browned and the onions are softened. Drain off any grease. Stir in the garlic and tomato paste, and cook for an additional minute. Add the cabbage, beef broth, kidney beans, thyme, garlic powder, onion powder, salt, and pepper.
- Bring the soup to a simmer on high heat. Reduce the heat to a simmer and cook for 20 to 30 minutes, until the cabbage has wilted.
- Serve with your favorite crusty bread and enjoy.
