Beef and Cabbage Soup Recipe

Introduction

This hearty Beef and Cabbage Soup is a comforting meal that combines tender ground beef, fresh vegetables, and rich broth. Perfect for cozy dinners, it’s easy to make and packed with flavor.

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

1. Step 1: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of lean ground beef and cook until browned and no longer pink, breaking it apart as it cooks.
2. Step 2: Stir in 3 teaspoons of minced garlic along with salt and pepper to taste. Cook for about 30 seconds until fragrant.
3. Step 3: Add ½ chopped head of cabbage, 1 can (28 ounces) of diced tomatoes, 2 stalks of chopped celery, 2 peeled and chopped carrots, 1 drained (16-ounce) can of kidney beans, 3 ½ cups of beef broth, and 1 tablespoon of Italian seasoning. Stir everything together well.
4. Step 4: Bring the soup to a boil, then reduce heat to low and let it simmer uncovered for 1 hour, allowing the flavors to blend and the vegetables to soften.
5. Step 5: Serve hot, garnished with fresh parsley if desired.

Tips & Variations

• For a spicier twist, add a pinch of red pepper flakes when cooking the garlic.
• Use ground turkey or chicken for a lighter version of this soup.
• Adding a splash of Worcestershire sauce can deepen the flavor.
• Swap kidney beans for cannellini or black beans if preferred.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over medium heat until heated through. This soup also freezes well 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 fresh tomatoes instead of canned?

Yes, you can use about 4 cups of chopped fresh tomatoes, but canned diced tomatoes add a consistent flavor and help keep the soup nicely balanced.

Is this soup suitable for meal prep?

Absolutely! It keeps well in the fridge and freezes nicely, making it a great option for preparing meals ahead of time.

Beef and Cabbage Soup Recipe

Print Recipe

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4.8 from 148 reviews

A hearty and nutritious Beef and Cabbage Soup featuring lean ground beef, fresh vegetables, and kidney beans simmered in a flavorful tomato and beef broth base. Perfect for a comforting meal packed with protein and fiber.

• Author: Isabella
• 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
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Meat and Oil

• 1 pound lean ground beef
• 1 tablespoon olive oil

Vegetables and Aromatics

• 3 teaspoons minced garlic
• ½ chopped head cabbage
• 2 stalks chopped celery
• 2 medium peeled and chopped carrots

Canned Goods and Seasoning

• 1 (28-ounce) can diced tomatoes
• 1 (16-ounce) can kidney beans, drained
• 3 ½ cups beef broth
• 1 tablespoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Brown the beef: In a large pot, heat 1 tablespoon olive oil over medium heat. Add 1 pound lean ground beef and cook, stirring occasionally, until the beef is browned and no longer pink.
2. Add garlic and seasoning: Stir in 3 teaspoons of minced garlic along with salt and pepper to taste. Cook for about 30 seconds until fragrant.
3. Add vegetables and liquids: Add ½ chopped head cabbage, 1 (28-ounce) can diced tomatoes, 2 stalks of chopped celery, 2 peeled and chopped medium carrots, 1 (16-ounce) can of drained kidney beans, 3 ½ cups beef broth, and 1 tablespoon Italian seasoning to the pot. Stir well to combine all ingredients.
4. Simmer the soup: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 1 hour, allowing the flavors to meld and the vegetables to soften.
5. Finish and serve: Optionally garnish with fresh parsley before serving. Enjoy the soup hot for a satisfying meal.

Notes

• Use lean ground beef to keep the soup healthier and reduce excess fat.
• Drain and rinse kidney beans to reduce sodium content.
• Adjust seasoning with salt and pepper to your taste preferences.
• For added flavor, garnish with fresh parsley or a sprinkle of grated Parmesan cheese.
• This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• If a thicker soup is preferred, mash a few beans before adding them back to the pot.

Keywords: beef soup, cabbage soup, healthy soup, lean ground beef recipe, easy dinner, hearty soup, kidney beans, vegetable soup