Light but satisfying, Beef and Cabbage Soup is a comforting dish that warms you up without feeling heavy. This soup combines tender ground beef with shredded cabbage and tomatoes, creating a flavorful meal that’s both nourishing and easy on the stomach. Perfect for chilly days or anytime you want something hearty yet fresh.
Ingredients for Beef and Cabbage Soup
Here’s everything you need to make this soup:
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 pound ground beef
- 5 cups shredded cabbage (about 1 pound)
- 2 cans (15 oz each) stewed tomatoes, with juices
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Freshly cracked black pepper, to taste
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 lemon
- 1 handful fresh parsley, chopped
How to Make Beef and Cabbage Soup
Start by preparing your aromatics. Heat the olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic, stirring occasionally, until the onions soften and become translucent—about five minutes. Next, add the ground beef to the pot. Cook it until browned, breaking it apart as it cooks. If your beef has a higher fat content, drain any excess fat after browning.
Once the beef is ready, stir in the shredded cabbage, canned stewed tomatoes with their juices, dried oregano, dried basil, and freshly cracked black pepper. Pour in the beef broth and add the Worcestershire sauce. Mix everything well so the flavors combine.
Cover the pot with a lid and bring the soup to a boil over high heat. When it starts boiling, reduce the heat to low and let it simmer for about 30 minutes. This allows the cabbage to soften fully and the flavors to deepen.
After simmering, taste the soup. Depending on your broth’s saltiness, you might want to add a pinch of salt. Use a spoon to break up any large chunks of tomato for a smoother texture. Squeeze the juice of about one tablespoon of lemon into the pot, then sprinkle in the chopped fresh parsley. Stir again, taste one more time, and adjust seasoning if needed. Your soup is ready to serve.
How to Serve Beef and Cabbage Soup
This soup is fantastic on its own or served alongside a slice of crusty bread for dipping. You can garnish it with extra fresh parsley or a sprinkle of black pepper for added color and flavor. It’s a great choice for a simple lunch or a light dinner, especially when you want something warm and comforting but not too heavy. Pair it with a crisp green salad if you want a fuller meal with some fresh crunch.
Serving it in a deep bowl helps keep the heat longer and lets you enjoy every spoonful slowly. The vibrant reds from the tomatoes and greens from the parsley make the dish visually inviting. Plus, the hearty bits of beef and softened cabbage give the soup a satisfying texture that’s both smooth and chunky.
Expert Tips for Beef and Cabbage Soup
To get the best flavor, use a quality beef broth or make your own if you have the time. Homemade broth adds richness that canned broth sometimes lacks. If you prefer a leaner soup, choose lean ground beef or even swap it for ground turkey.
Make sure to brown the beef well—that caramelization adds a lot of depth to the soup. Don’t rush the simmering step. Giving the cabbage enough time to soften is key to a balanced texture and melded flavor.
For an extra touch, you can add a pinch of smoked paprika or a dash of chili flakes to bring warmth and complexity. Fresh herbs like thyme or rosemary can be used instead of or alongside parsley for a different twist. Always taste as you go and adjust the lemon juice or pepper to suit your preference.
How to Store Beef and Cabbage Soup
Once cooled, store your soup in an airtight container and keep it in the refrigerator. It will stay fresh for up to 3-4 days, making it perfect for meal prep. When reheating, do so gently on the stove or in the microwave, stirring occasionally to keep the texture consistent.
You can also freeze the soup for longer storage. Use freezer-safe containers or bags, and it will keep well for up to 2-3 months. When ready to eat, thaw overnight in the fridge and reheat thoroughly before serving.
Variation of Beef and Cabbage Soup
You can easily customize this soup to suit your taste or dietary needs. For a lower-carb version, reduce the tomatoes or omit them entirely and add extra cabbage or other veggies like zucchini or spinach.
If you want to boost the protein, add cooked beans or lentils along with the beef. For a spicier kick, add diced jalapeños or a sprinkle of cayenne pepper. To make it a little heartier, toss in some cooked rice or small pasta shapes during the last few minutes of cooking.
Vegetarian? Replace the beef with mushrooms or textured vegetable protein, and use vegetable broth instead of beef broth. You’ll still get a rich, filling soup with plenty of texture and flavor.
Frequently Asked Questions About Beef and Cabbage Soup
What makes Beef and Cabbage Soup healthy?
This soup balances lean protein from the ground beef with fiber-rich cabbage and tomatoes, making it nutritious and filling without heavy calories.
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can work. You might need to cook the soup a bit longer to break them down and develop the flavors fully.
Is this soup good for meal prepping?
Absolutely. It stores well in the fridge and freezer and reheats nicely, making it a convenient meal option.
Can I use ground turkey instead of beef?
Yes, ground turkey is a great leaner substitute. Adjust seasoning as turkey can be milder in flavor.
Should I add salt to the soup?
That depends on your broth. Taste the soup after cooking and add salt if needed, as some broths are already salted.
Beef and Cabbage Soup
Equipment
- Large Soup Pot
Ingredients
- 1 whole yellow onion finely diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 pound ground beef
- 5 cups shredded cabbage about 1 pound
- 2 cans stewed tomatoes 15 oz each, with juices
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Freshly cracked black pepper to taste
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 whole lemon
- 1 handful fresh parsley chopped
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion and minced garlic, stirring until softened, about 5 minutes.
- Add ground beef and cook until browned. Drain excess fat if necessary.
- Stir in shredded cabbage, stewed tomatoes, oregano, basil, and black pepper. Pour in beef broth and Worcestershire sauce, mixing well.
- Cover and bring to a boil. Reduce heat to low and let simmer for about 30 minutes.
- Taste and adjust seasoning as needed. Squeeze in the juice of 1 lemon and add chopped parsley before serving.
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