Cabbage Soup with Ground Beef Recipe

If you’re anything like me, you appreciate a good, comforting soup that’s both hearty and healthy. This Cabbage Soup with Ground Beef Recipe hits that sweet spot perfectly. It’s packed with fresh veggies and rich ground beef, making it a go-to for cozy weeknight dinners or a meal prep winner for busy weeks ahead.

I love making this soup when the weather cools down, but truth be told, it’s satisfying any time of year. The combination of cabbage and ground beef feels like a warm hug on a plate, plus it’s super forgiving if you want to toss in whatever veggies you have lurking in the fridge. Give this recipe a try—I promise you’ll keep coming back for more!

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Ingredients & Why They Work

Each ingredient in this Cabbage Soup with Ground Beef Recipe plays a role—some bring flavor, others texture and nutrition. The mix of fresh vegetables and seasonings combine to create a soup that’s satisfying yet fresh tasting. Shopping tip: choose a firm head of cabbage and fresh ground beef for the best results.

• Ground Beef: Opt for lean ground beef to keep the soup hearty but not greasy. You can swap for turkey or chicken if you prefer.
• Green Bell Pepper: Adds a subtle sweetness and crunch—diced small so it cooks evenly.
• Yellow Onion: Builds the flavor base with natural sweetness when sautéed.
• Carrots: Bring earthy sweetness and a pop of color.
• Celery: Adds depth with its distinct savory note and a slight crunch.
• Garlic and Herb Seasoning: Gives the soup a savory kick and aromatic background flavor.
• Slap Ya Mama Seasoning: This cajun seasoning adds a bit of warmth—feel free to adjust or omit.
• Tomato Paste: Intensifies the tomato flavor and adds richness to the broth.
• Russet Potatoes: Provide comforting heartiness and help thicken the soup slightly.
• Canned Diced Tomatoes: Use varieties with added herbs like basil and oregano to boost flavor.
• Garlic Cloves: Fresh minced garlic brightens the soup’s taste.
• Green Cabbage: The star vegetable—holds up well in soup and reduces as it cooks to melt into the broth.
• Knorr Beef Bouillon + Water or Broth: Builds a savory, rich base—broth works great if you have it on hand.
• Salt and Pepper: Essential for seasoning to taste—always adjust at the end.

Tweak to Your Taste

I like to play around with this soup depending on what I have in the fridge or my mood. Feel free to swap ground beef for other ground meats or add extra veggies to amp up the nutrition. It’s a forgiving recipe that takes well to your own creative spin.

• Veggie Boost: Sometimes I add zucchini or spinach near the end for more greens and texture.
• Spice Level: If you prefer less heat, I skip the Slap Ya Mama seasoning and add just a pinch of black pepper instead.
• Meat-free Version: For a vegetarian twist, I swap the ground beef for crumbled tofu or extra beans—still delicious and filling.

Step-by-Step: How I Make Cabbage Soup with Ground Beef Recipe

Step 1: Brown the Ground Beef

Start by heating a Dutch oven or large pot over medium heat. Add your ground beef and cook, stirring occasionally, until it’s nicely browned and no longer pink. This step builds the rich meaty base that flavors the whole soup. Try to break the meat up into small pieces so it integrates well with the veggies later.

Step 2: Sauté the Vegetables and Season

Once the beef is browned, toss in your diced green bell pepper, yellow onion, sliced carrots, and celery. Sprinkle in the garlic and herb seasoning, Slap Ya Mama seasoning, and a few twists of freshly ground black pepper. Cook and stir until the veggies soften—about 5 minutes. This step unlocks the sweetness and aromatics that balance the hearty beef.

Step 3: Add Tomato Paste and Potatoes

Mix in the tomato paste and let it cook for a couple of minutes, stirring occasionally so it doesn’t stick. Then, add chopped russet potatoes and stir everything together. The tomato paste deepens the color and flavor, while the potatoes add wonderful body to the soup.

Step 4: Incorporate Tomatoes, Garlic, and Cabbage

Pour in the cans of diced tomatoes (I like using varieties with basil, garlic, and oregano already in them) and add the minced garlic cloves. Stir to combine. Next up, add the chopped green cabbage—don’t be shy if it looks like a lot! Cabbage shrinks significantly as it cooks, so push it in or add in batches as needed.

Step 5: Add Broth, Simmer, and Season

Stir in the Knorr beef bouillon and pour in 4 cups of water (or broth if that’s what you have). Bring everything up to a boil, then cover and reduce the heat to low. Let it simmer for around 30 minutes, or until the potatoes and cabbage are tender. Finally, season with salt and pepper to taste, and your soup is ready to serve!

How to Serve Cabbage Soup with Ground Beef Recipe

Garnishes

I love topping this soup with a sprinkle of fresh parsley or chopped green onions to add a pop of color and freshness. A dollop of sour cream or a sprinkle of shredded cheese also works wonders if you’re craving a creamy contrast. Sometimes, a squeeze of fresh lemon juice brightens everything up beautifully.

Side Dishes

To round out the meal, I often serve this soup with warm crusty bread or garlic toast for dipping. A simple green salad on the side balances the warm, hearty soup perfectly. For a low-carb option, cauliflower rice or roasted vegetables pair nicely too.

Creative Ways to Present

For special occasions, serving the soup in small, individual bread bowls adds a fun and cozy touch that guests love. You could also layer some shredded cabbage and cheese on top before broiling for a mini gratin effect. A garnish bar with fresh herbs, chopped chilies, and crumbled bacon lets everyone customize their bowl.

Make Ahead and Storage

Storing Leftovers

I store leftover cabbage soup in airtight containers in the fridge, and it usually keeps beautifully for up to 4 days. Just be sure to let the soup cool slightly before transferring to avoid condensation and soggy cabbage.

Freezing

This soup freezes really well! After cooling, I portion it out into freezer-safe containers or bags. When you thaw it, give it a good stir to refresh the texture—sometimes the cabbage softens a bit, but overall it holds up nicely.

Reheating

I usually reheat the soup gently on the stove over medium-low heat, stirring occasionally until hot. If it’s thickened too much, just add a splash of water or broth to loosen it up. Microwave works too—just cover and stir halfway through.

FAQs

Final Thoughts

This Cabbage Soup with Ground Beef Recipe holds a special place in my kitchen rotation—it’s easy, comforting, and endlessly adaptable. Whether you want a quick meal or a batch to keep on hand for hectic days, this soup delivers. I hope you enjoy making it as much as I do, and that it brings warmth and satisfaction to your table just like it does mine.

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