Hearty Cabbage Soup with Ground Beef
When the weather turns chilly or you’re in need of comfort food, nothing beats a steaming bowl of hearty cabbage soup with ground beef. This dish combines savory beef, crisp vegetables, and warm spices, making it a comforting choice for family dinners, meal prep, or even cozy gatherings with friends. I often find myself turning to this recipe—not just for its comforting flavors but also for its simplicity and satisfaction. The beauty of this cabbage soup lies in its nourishing qualities and the way it fills your home with the enticing aroma of savory ingredients cooking together.
Why You’ll Love This Dish
Hearty cabbage soup with ground beef is not just a meal; it’s a culinary hug on a cold day. This recipe is quick to whip up, more budget-friendly than takeout, and loved by adults and kids alike. It’s perfect for a weeknight dinner after a long day, packed with protein and veggies, without compromising on flavor. The best part? It offers warmth and nourishment in every savory bite.
“This cabbage soup is the ultimate comfort food! It’s filling, flavorful, and so easy to make. My kids even ask for it!” — A satisfied home cook
Step-by-Step Overview
Making this hearty cabbage soup is simple and enjoyable! First, you’ll sauté your base ingredients, which sets the flavor foundation. Then, you’ll gradually add in the vegetables and beef, followed by aromatic spices and broth, allowing everything to meld together beautifully. In about an hour, you’ll have a delicious, nourishing soup that fills your home with its delightful aroma and your loved ones with warmth.
What You’ll Need
Key Ingredients
- 1 pound ground beef (preferably lean or extra lean)
- 1 tablespoon olive oil (for sautéing, optional)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups green cabbage, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 1 (15 oz) can diced tomatoes, undrained
- 1 (6 oz) can tomato paste
- 6 cups beef broth (low-sodium preferred)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional for heat)
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar (adds brightness)
- Fresh parsley, chopped (for garnish)
Feel free to substitute ingredients based on what you have at home—ground turkey works wonderfully instead of beef, and vegetable broth can make this a lighter dish.
Directions to Follow
- Heat a large pot or Dutch oven over medium heat. If using, add olive oil and sauté the diced onion for 3–4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef, breaking it apart with a spatula. Cook until browned and no longer pink, about 6–8 minutes.
- Toss in the chopped cabbage, sliced carrots, and diced celery. Stir well to incorporate the vegetables with the beef, and sauté for an additional 5 minutes to allow the veggies to soften and absorb the flavors.
- Stir in the diced tomatoes (with their juice), tomato paste, and beef broth. Ensure the tomato paste dissolves completely into the broth.
- Add Worcestershire sauce and apple cider vinegar for added depth of flavor.
- Season with salt, black pepper, oregano, paprika, thyme, and bay leaves. If you like a bit of heat, mix in the red pepper flakes.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for about 25–30 minutes.
- Remember to remove the bay leaves before serving. Taste the soup and adjust any seasoning as needed. Garnish with freshly chopped parsley for a pop of color and brightness.
Best Ways to Enjoy It
This hearty cabbage soup is best served in deep bowls to catch every delicious drop. Pair it with crusty bread for dipping or a side salad for a fresh crunch. If you’re feeling adventurous, top with a sprinkle of grated cheese or a dollop of sour cream for an extra creamy finish.
Keeping Leftovers Fresh
Storing this soup is easy! Allow it to cool completely before transferring it to an airtight container. The soup can be refrigerated for up to 5 days. If you’d like to store it for longer, pour it into freezer-safe containers or bags and freeze it for up to 3 months. Remember to label your containers with the date.
Pro Chef Tips
- Sauté for flavor: Don’t skip on sautéing the onions and garlic. This step adds depth and richness to your soup.
- Spice it up: Adjust the spices based on your taste preferences. More paprika or cayenne can elevate the heat.
- Vegetable variations: Feel free to experiment with seasonal vegetables—kale, spinach, or even potatoes can be great additions for variety!
Creative Twists
Looking to switch things up? Here are some fun variations:
- Add beans: Kidney or black beans can add protein and create a heartier texture.
- Spicy kick: Stir in some hot sauce or more red pepper flakes for a spicier soup.
- Herb infusion: Fresh herbs like dill or thyme can elevate the flavor profile. Just remember to adjust quantities accordingly.
Your Questions Answered
How long does this soup take to make?
From start to finish, you can have this hearty cabbage soup ready in about an hour!
Can I make this soup ahead of time?
Absolutely! In fact, it tastes even better the next day as the flavors meld together.
What are some good sides to pair with this soup?
Crusty bread, a fresh garden salad, or even a light sandwich make excellent accompaniments to this warming dish.
Is it freezable?
Yes, this soup freezes beautifully! Just make sure it’s cooled completely and stored in airtight containers.
With its simple preparation and delightful flavors, this hearty cabbage soup with ground beef is bound to become a staple in your kitchen. Enjoy every steamy bowl!
Cabbage Soup with Ground Beef
Ingredients
Method
- Heat a large pot or Dutch oven over medium heat. If using, add olive oil and sauté the diced onion for 3–4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef, breaking it apart with a spatula. Cook until browned and no longer pink, about 6–8 minutes.
- Toss in the chopped cabbage, sliced carrots, and diced celery. Stir well to incorporate the vegetables with the beef, and sauté for an additional 5 minutes.
- Stir in the diced tomatoes (with their juice), tomato paste, and beef broth. Ensure the tomato paste dissolves completely into the broth.
- Add Worcestershire sauce and apple cider vinegar for added depth of flavor.
- Season with salt, black pepper, oregano, paprika, thyme, and bay leaves. If you like a bit of heat, mix in the red pepper flakes.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for about 25–30 minutes.
- Remember to remove the bay leaves before serving. Taste the soup and adjust any seasoning as needed. Garnish with freshly chopped parsley.
