Ground Beef and Cabbage Soup: A Delicious Twist on a Classic Recipe
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This hearty Ground Beef and Cabbage Soup is loaded with protein and veggies. It’s a perfect winter soup to warm you up and keep you full.
Ground Beef and Cabbage Soup
How many times has it been “one of those days” when all you crave is a cozy, comforting meal that’s easy on your wallet and a no-brainer to whip up? Well, this Ground Beef and Cabbage Soup recipe has your back, especially during those chilly fall and winter nights when warming up is a top priority.
My family gets tired of the same old tacos, burgers, and spaghetti with meat sauce for dinner, so I’m always trying to come up with different ways to use ground beef. This ground beef and cabbage soup certainly fits the bill.
But the real deal about this soup recipe (aside from all the coziness it provides) is that it is budget-friendly and simple to make. Just brown the ground beef and onion, toss everything else into the pot, and let it simmer.
Slow Cooker Friendly Soup
And hey, if know you’ve got an extra busy day ahead, you can toss it all in a slow cooker and let the magic happen while you’re out conquering the world. (Find the slow cooker instructions in the FAQ section below.) When you come home, dinner will be ready and waiting for you – how perfect is that?
This soup is a spin on the old Weight Watchers zero-point cabbage soup recipe. (So, yes, it is easy on the waistline too.) But it’s made heartier and much more filling by adding potatoes and ground beef.
Why Make Ground Beef and Cabbage Soup
Ingredients and Potential Substitutions
(Ingredients at a glance; you can find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Ground beef | Choose lean ground beef to minimize fat or higher fat to maximize flavor. (Make sure to drain the grease really well.) You can also substitute ground turkey or stew meat.
- Yellow onion | White onion can be used as well.
- Garlic | For time’s sake, I like to use the minced garlic from the jar, but both fresh and garlic powder can be substituted. (Use about one teaspoon of garlic powder.)
- Cabbage | I prefer chopping a head of cabbage over the bagged stuff. That way, you can have larger cabbage pieces. After the soup has simmered for a while, the small pieces in the bagged coleslaw mix cook down to almost nothing.
- Mushrooms | I used white button mushrooms, but feel free to switch up the variety for different flavors.
- Cubed potatoes | About 12 ounces; sweet potatoes work too. It is up to you whether you peel the potatoes first.
- 1/2 cup carrots | Thinly sliced. Fresh or frozen works fine.
- Can of petite diced tomatoes | 15-ish oz can – undrained; try using fire-roasted tomatoes for an extra kick of flavor.
- Italian seasoning | Use your favorite Italian seasoning blend or make your own blend using basil, oregano, and thyme.
- Salt and pepper | Use a quarter teaspoon each to start, you may want to add more to taste.
- Broth | Beef broth is recommended. However, chicken works great, too. I’ve used both.
- Optional: 1 tablespoon of Better Than Bullion for extra flavor (Better than Bullion is my secret to better-tasting everything. If you haven’t tried it, add it to your cart and try it! You could use regular bullion, but the Better than Bullion has no added MSG and 1/3 less salt than most bouillons.)
How to make Ground beef and Cabbage Soup
1 Prep. Chop all veggies.
2 Brown the ground beef: In a large pot, over medium heat, add the onion and saute for about 5 minutes. Add the ground beef and continue sauteing until the beef is brown. Drain any leftover grease from the pot.
3 Add the rest of the ingredients. Add the potatoes, carrots, undrained can of tomatoes, mushrooms, and garlic to the pot. Next, add the cabbage, broth, and water. Stir everything together. Add tomato paste, better than bullion, Italian seasoning, and salt and pepper. Stir until the tomato paste and bullion are incorporated.
4 Simmer. Turn the heat up to high until the soup begins to boil. Once boiling, turn the heat down to low and allow the soup to simmer for about 30 minutes or until the vegetables are tender. Taste, add salt and pepper as needed.
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Recipe Tips
- When browning the ground beef, use a wooden spoon to break up the meat into smaller chunks for a better texture in the soup.
- I prefer leaner ground beef for this recipe, as it is difficult to drain off all the fat, and the grease will pool at the top. (It tastes fine – it doesn’t look as pretty.)
- I’ve often made this soup recipe and prefer the cabbage sliced on the thinner/smaller side. (Makes it easier to eat, in my opinion.Although my teenage daughter prepared today’s soup and prefers the cabbage cut on the larger side.)
- Taste the soup as it cooks and adjust the salt, pepper, and seasonings to your preference.
- Be sure to simmer the soup with the lid on, as this helps the vegetables cook evenly and maintains the liquid level in the pot.
Variations to Change up the Recipe
- Swap the ground beef with ground turkey or stew meat for a different protein. Ground sausage would be delicious as well.
- Add green beans, peas, zucchini, garbanzo beans, or other favorite veggies to the soup.
- Give the soup an Asian twist by adding soy sauce, ginger, and sesame oil.
- Add a bit of kick with some crushed red pepper flakes or even a sliced, seeded jalapeno.
Storage
- Allow the soup to cool completely before transferring it to an airtight container.
- Store the soup in the refrigerator for up to 3 to 4 days or in the freezer for up to 3 months.
FAQs
Can I make this soup Vegetarian?
Yes, you can skip the ground beef and replace the chicken or beef broth with vegetable broth. You could also add tofu or beans for protein.
Can I make this soup in a slow cooker?
Absolutely! After browning the beef and onions on the stovetop, transfer them to a slow cooker along with the other ingredients and cook on low for 6 to 7 hours and or high for 3 to 4 hours.
What can I serve with this soup?
This soup pairs well with a crusty bread, a green salad, or even a grilled cheese sandwich for a heartier meal.
How can I make the soup thinner/thicker?
If the soup is too thick for your liking, you can add additional broth or water. If it’s too thin, you can let it simmer uncovered towards the end of the cooking time to reduce some of the liquid or mash some of the potatoes to thicken it.
Can this recipe be doubled?
Yes, make sure you use a large enough pot!
More Soup Recipes
Did You Make This Grond Beef and Cabbage Soup?
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Print
Ground Beef and Cabbage Soup
- Prep Time: 15
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: main dish
- Method: stovetop
Description
This hearty Ground Beef and Cabbage Soup is loaded with protein and veggies. It’s a perfect winter soup to warm you up and keep you full.
Ingredients
- 1 lb lean ground beef
- 1 tablespoon olive oil or butter
- 1/2 cup yellow onion, diced
- 3 cups cabbage, chopped
- 2 cups cubed potatoes (about 12 oz)
- 1/2 cup diced carrots
- 4 large mushrooms, sliced
- 14 oz. petite diced tomatoes
- 2 tablespoons tomato paste
- 3 cups broth
- 1 cups water
- 1 tablespoon better than bullion
- 1 tablespoon minced garlic
- 1/2 tablespoon Italian seasoning
- Salt and pepper, to taste (start with 1/4 teaspoon each)
Instructions
- In a large pot, over medium heat, add the onion and saute for about 5 minutes. Add the ground beef and continue sauteing until the beef is brown. Drain any leftover grease from the pot.
- Add the potatoes, carrots, undrained can of tomatoes, mushrooms, and garlic to the pot. Next, add the cabbage, broth, and water. Stir everything together.
- Add tomato paste, better than bullion, Italian seasoning, and salt and pepper. stir until the tomato paste and bullion are incorporated.
- Turn the heat up to high until the soup begins to boil. Once boiling, turn the heat down to low and allow the soup to simmer for about 30 minutes, or until the vegetables are tender.
- Taste, add salt and pepper as needed.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 267
- Fat: 6
- Carbohydrates: 23
- Fiber: 5
- Protein: 23
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