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ground beef and cabbage soup

Ground Beef and Cabbage Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Jamie Sanders
  • Prep Time: 15
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: main dish
  • Method: stovetop


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. 


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)


  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.


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