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This cabbage soup with ground beef is my go to for chilly evenings when I want something hearty and wholesome without spending hours in the kitchen. It is loaded with vegetables and protein yet light enough to feel good after a big bowl.
I first made this soup on a rainy night with whatever was in my fridge and now it is on regular rotation in our home. Even picky eaters ask for seconds.
Ingredients
- Ground beef provides protein and richness opt for lean cuts if you prefer
- Green cabbage adds bulk fiber and texture choose firm tight heads
- Onion and garlic create a flavorful aromatic base chop finely for even cooking
- Carrots offer color natural sweetness and extra nutrients peel and slice thinly
- Canned diced tomatoes give the soup acidity and body use no salt added for control
- Beef broth builds a savory backbone use homemade or low sodium
- Salt pepper thyme and bay leaf round out the taste keep it simple but balanced
- Optional celery zucchini or potatoes add variety use what you have
Step by Step Instructions
- Brown the Beef:
- Heat olive oil in a large heavy pot over medium heat. Add ground beef and break it apart with a spoon. Cook until evenly browned and no longer pink. Drain excess fat to keep the soup light.
- Sauté the Aromatics:
- Add chopped onion and minced garlic to the pot. Stir frequently over medium heat until the onions turn soft and translucent about 3 minutes. Add carrots and cook for 5 minutes to begin softening them.
- Mix in Vegetables:
- Stir in the shredded cabbage and diced tomatoes. Let everything cook together for 5 minutes so the flavors begin to blend. This step releases moisture and starts softening the cabbage.
- Add Broth and Season:
- Pour in the beef broth and stir gently. Add salt black pepper dried thyme and bay leaves. Bring everything to a boil then lower the heat and let the soup simmer gently for 25 to 30 minutes uncovered until the cabbage is very tender.
- Final Adjustments and Serve:
- Taste the soup and adjust seasoning with extra salt or pepper if needed. Remove bay leaves before serving. Enjoy hot with fresh herbs or crusty bread if desired.
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I love how the cabbage turns sweet and silky as it cooks. My son once told me this soup smells like a warm hug when he walks in the door after school. That says it all.
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Storage Tips
Let the soup cool completely before storing. Use airtight containers in the fridge for up to four days. This soup also freezes beautifully portion it into freezer safe bags and freeze flat for easier storage. Reheat slowly over the stove with a splash of broth or water to loosen it up.
Ingredient Substitutions
If you prefer poultry ground turkey or chicken work well instead of beef. For a vegetarian option try brown lentils or plant based crumbles. Feel free to add other vegetables like bell pepper or kale based on what you have on hand.
Serving Suggestions
Pair this soup with crusty whole grain bread or a buttery grilled cheese for a satisfying meal. For a lighter option serve it with a green salad and lemon vinaigrette. A sprinkle of grated parmesan or chopped fresh herbs just before serving can elevate the flavor beautifully.
Commonly Asked Questions
- → Can I use a different meat instead of ground beef?
Yes, ground turkey, chicken, or sausage all work well. For a vegetarian option, try lentils or plant-based crumbles.
- → Can I make this cabbage soup ahead of time?
Absolutely. It stores well in the fridge for up to 4 days and the flavor deepens over time.
- → Is this soup freezer-friendly?
Yes, freeze it in portions for up to 3 months. Thaw overnight and reheat on the stove as needed.
- → How can I make the soup spicier?
Add red pepper flakes, diced jalapeño, or hot sauce. Smoked paprika or cayenne also adds great depth.
- → What are good serving suggestions?
Serve with crusty bread, sour cream, or fresh herbs. Pair with a light salad for a balanced meal.
- → Can I make it in a slow cooker?
Yes. Brown the meat and sauté aromatics first, then cook everything on low for 6–7 hours or high for 3–4 hours.