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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.

bowl full of ground beef and cabbage soup

Why Make Ground Beef and Cabbage Soup

  • Tastes great – It’s a delicious and hearty meal that can be enjoyed by the whole family and is perfect for those cold winter nights.
  • Budget-friendly – Ground beef, cabbage, and potatoes are wallet-friendly ingredients.
  • Nutritious – The soup is packed with vegetables, making it a healthy choice.
  • Perfect for meal prep – Making a big pot of soup means leftovers for lunch or dinner, saving you time and effort.

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.)
ingredients in ground beef and cabbage soup

How to make Ground beef and Cabbage Soup

1 Prep. Chop all veggies.

how to make ground beef and cabbage soup

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.

how to make ground beef and cabbage soup

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.

how to make ground beef and cabbage soup

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.

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.
ground beef and cabbage soup

Variations to Change up the Recipe

  1. Swap the ground beef with ground turkey or stew meat for a different protein. Ground sausage would be delicious as well.
  2. Add green beans, peas, zucchini, garbanzo beans, or other favorite veggies to the soup.
  3. Give the soup an Asian twist by adding soy sauce, ginger, and sesame oil.
  4. 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.
ground beef and cabbage soup

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!

spoonful of ground beef and cabbage soup

More Soup Recipes

Did You Make This Grond Beef and Cabbage Soup?

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ground beef and cabbage soup

Ground Beef and Cabbage Soup

  • Author: Jamie Sanders
  • 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

Units Scale
  • 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

  1. 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. 
  2. Add the potatoes, carrots, undrained can of tomatoes, mushrooms, and garlic to the pot. Next, add the cabbage, broth, and water. Stir everything together.
  3. Add tomato paste, better than bullion, Italian seasoning, and salt and pepper. stir until the tomato paste and bullion are incorporated.
  4. 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.
  5. Taste, add salt and pepper as needed.


Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 267
  • Fat: 6
  • Carbohydrates: 23
  • Fiber: 5
  • Protein: 23

Keywords: ground beef and cabbage soup

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15 Comments

  1. Elaine Glenn says:

    Your Ground Beef and Cabbage Soup is fabulous! I made a few changes to make it into a stew. I left out the water, I used chicken broth not beef, I also used chicken Better than Bullion, I sauteed the mushrooms in butter and a little salt before adding them to the stew, and I added 1/2 can of Cream of Celery soup to add a little thickness. And I served it with cheese toast. thank you!!!

    1. Jamie Sanders says:

      That sounds delicious!

  2. Fantastic recipe! Made it and everyone gobbled it up! Super easy to put together. I used low sodium chicken stock and made rice to put in soup bowls and then added the soup. This recipe is a keeper for sure !!!

  3. I added extra beef and broth. Also added Montreal steak seasoning. Delicious!!

  4. I made this soup and added a little chili powder for extra kick and a can of garbanzo beans for fiber. So good we had a second bowlful !

  5. I’ve been making this soup since the my fist visit to weightwatchers so many years ago. It’s so good I add bell peppers and zucchini to mine. I love the addition of beef and potatoes.

  6. This was so tasty! I added extra tomato with canned crushed tomatos, sooo good!

  7. Did not care for this soup. I thought it would have a stuffed cabbage soup flare with out rice, but added potatoes. It didn’t have nearly enough broth, and with only simmering alittle over 1/2 hour it lacked flavor and depth.

    1. Jamie Sanders says:

      Well darn, I’m sorry you did not like it. I’m always so nervous people won’t like the recipes I put out. A good shortcut for adding depth of flavor is a few shakes of Worcestershire sauce.

  8. Made this soup wife liked it so much put picture on Facebook made me famous 😁

    1. Jamie Sanders says:

      I think I saw that on tmz!

  9. Delicious, delicious!!!!! A true keepsake! I don’t care for mushrooms so substituted canned corn, 2/3 c without juice. I used chicken broth and bullion. I added no additional salt or pepper besides what it called for.

    1. Jamie Sanders says:

      Thanks for the review! So glad you enjoyed it.

      1. Robin Kinlin says:

        I like to make this with mild ground Italian sausage,has much more flavor than ground beef,beef broth, stewed tomatoes, I added celery cause I don’t like mushrooms thank you for the recipe!