Beef and Cabbage Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://spatulaqueen.com/beef-and-cabbage-soup-recipe/
