A warm, comforting, and hearty ground beef and cabbage soup is the perfect meal for chilly evenings, busy weeknights, or whenever you crave a homemade soup packed with flavor. Made with tender ground beef, fresh cabbage, carrots, celery, tomatoes, and savory beef broth, this easy one-pot recipe delivers a delicious combination of vegetables and protein in every spoonful.
This budget-friendly beef soup is simple to prepare, uses everyday ingredients, and makes enough to feed the whole family. Whether you’re looking for an easy dinner recipe, a nutritious homemade soup, or a satisfying meal-prep option, this ground beef and cabbage soup is sure to become a favorite.
Recipe Overview
| Details | Information |
| Preparation Time | 15 minutes |
| Cooking Time | 25–30 minutes |
| Total Time | 40–45 minutes |
| Servings | 6–8 |
| Cuisine | American-inspired |
| Course | Lunch or Dinner |
| Cooking Method | Stovetop |
| Difficulty | Easy |
Why You’ll Love This Recipe
Simple One-Pot Meal: Everything cooks in one large pot, making preparation easy and cleanup minimal.
Hearty and Filling: Ground beef provides protein, while cabbage, carrots, and celery add texture, flavor, and valuable nutrients.
Budget-Friendly Ingredients: This homemade soup uses affordable pantry staples and fresh vegetables to create a satisfying family meal.
Rich Tomato Broth: Diced tomatoes, tomato sauce, beef broth, and Italian seasoning create a savory broth with a delicious depth of flavor.
Perfect for Meal Prep: The soup stores well in the refrigerator and can be frozen for convenient future meals.
Easy to Customize: You can add potatoes, beans, extra vegetables, or your favorite herbs to make the recipe your own.
Ingredients
This recipe makes approximately 6–8 servings.
For the Beef and Vegetables
| Ingredient | Quantity |
| Ground beef | 1.5 lb (700 g) |
| Yellow onion, diced | 1 medium |
| Garlic, minced | 3 cloves |
| Carrots, sliced | 3 medium |
| Celery stalks, sliced | 2 |
| Green cabbage, cored and chopped | 1/2 medium head |
| Diced tomatoes, with juices | 1 can (14.5 oz / 400 g) |
| Tomato sauce | 1 can (8 oz / 225 g) |
| Beef broth | 6 cups (1.4 liters) |
For the Seasoning
| Ingredient | Quantity |
| Italian seasoning | 1 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Onion powder | 1/2 teaspoon |
| Smoked paprika | 1/2 teaspoon |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Fresh parsley, chopped | 2 tablespoons, for garnish |
Optional substitution: Instead of the tomato sauce, use 2 tablespoons of tomato paste for a more concentrated tomato flavor. Add a little extra broth if needed to adjust the consistency.
Step-by-Step Instructions
Step 1: Brown the Ground Beef
Place a large stockpot or Dutch oven over medium-high heat. Add the ground beef and diced onion.
Cook for 6–8 minutes, breaking the meat into small pieces with a wooden spoon until the beef is browned and the onion begins to soften.
Drain excess fat if necessary, leaving a small amount in the pot for additional flavor.
Step 2: Add the Garlic and Vegetables
Stir in the minced garlic, sliced carrots, and celery.
Cook for another 2–3 minutes, stirring occasionally, until the garlic becomes fragrant and the vegetables begin to soften slightly.
This step helps develop a deeper flavor before adding the broth.
Step 3: Add the Broth and Tomatoes
Pour the beef broth into the pot, followed by the diced tomatoes and their juices, tomato sauce, Italian seasoning, garlic powder, onion powder, and smoked paprika.
Season with salt and freshly ground black pepper.
Stir everything together until the ingredients are evenly distributed throughout the broth.
Step 4: Add the Cabbage
Add the chopped green cabbage to the pot.
Stir gently and press the cabbage down into the liquid as much as possible. It may look like a large amount at first, but cabbage shrinks considerably as it cooks.
Step 5: Simmer Until Tender
Bring the soup to a boil, then reduce the heat to medium-low.
Cover the pot with a lid and simmer for 20–25 minutes, stirring occasionally.
The soup is ready when the carrots and cabbage are tender and the flavors have blended together. If you prefer softer vegetables, simmer for a few additional minutes.
Make sure the ground beef is fully cooked, reaching an internal temperature of 160°F (71°C).
Step 6: Adjust the Seasoning and Serve
Taste the broth and add more salt or black pepper if needed.
Ladle the hot soup into bowls and garnish with freshly chopped parsley.
Serve immediately with crusty bread, warm dinner rolls, or your favorite side dish.
Best Tips for Perfect Ground Beef and Cabbage Soup
Choose the Right Ground Beef: Ground beef with a moderate fat content, such as 85/15, offers a good balance of flavor and richness. Drain excess fat to keep the broth from becoming greasy.
Cut the Vegetables Evenly: Slice the carrots and celery into similar-sized pieces so they cook at approximately the same rate.
Don’t Skip Browning: Browning the beef before adding the broth creates a richer, more savory flavor.
Adjust the Cabbage Texture: For firmer cabbage, add it during the last 15–20 minutes of cooking. For softer cabbage, follow the full simmering time.
Taste Before Serving: Beef broth and canned tomatoes can contain different amounts of salt. Adjust the seasoning toward the end for the best results.
Make It Thicker or Lighter: For a thicker soup, simmer uncovered for the last few minutes. For a lighter consistency, add a little extra beef broth.
Best Ingredient Options
Ground Beef: Lean ground beef works well for a lighter soup, while regular ground beef creates a richer flavor.
Green Cabbage: Green cabbage is ideal because it softens nicely while maintaining some texture. Savoy cabbage is another good option.
Beef Broth: Regular or low-sodium beef broth can be used. Low-sodium broth gives you more control over the final salt level.
Tomatoes: Canned diced tomatoes provide convenience, but peeled and chopped fresh tomatoes can also work.
Fresh Herbs: Parsley adds freshness, while thyme, oregano, or a bay leaf can provide additional flavor during simmering.
Recipe Variations
Ground Beef and Potato Soup: Add 2 medium potatoes, peeled and diced, along with the carrots. Simmer until the potatoes are fork-tender.
Spicy Beef and Cabbage Soup: Add 1/4 teaspoon of crushed red pepper flakes or a pinch of cayenne pepper for gentle heat.
Low-Carb Beef and Cabbage Soup: Keep the recipe as written and avoid adding potatoes, pasta, or other starchy ingredients. Check the labels on your broth and tomato products if you’re monitoring carbohydrate intake.
Beef and Bean Soup: Stir in one drained can of kidney beans or white beans during the last 10 minutes of cooking for extra texture and fiber.
Slow Cooker Version: Brown the beef with the onion first, then transfer it to a slow cooker with the remaining ingredients. Cook on LOW for approximately 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender.
Herb-Rich Cabbage Soup: Add a bay leaf while simmering and remove it before serving. A little fresh thyme also complements the beef and tomatoes.
What to Serve With Ground Beef and Cabbage Soup
Crusty Bread: A slice of rustic bread is perfect for soaking up the flavorful tomato and beef broth.
Garlic Bread: Warm garlic bread adds a delicious savory side to this comforting soup.
Fresh Green Salad: A crisp salad with cucumber, lettuce, and a light vinaigrette provides a refreshing contrast.
Roasted Vegetables: Roasted zucchini, broccoli, or green beans can turn the soup into an even more substantial dinner.
Steamed Rice: A small serving of rice works well if you prefer a more filling meal.
Make-Ahead Instructions
This ground beef and cabbage soup is an excellent make-ahead dinner because its flavors continue to develop as it rests.
Prepare the soup according to the recipe, allow it to cool promptly, and transfer it to airtight containers. Refrigerate within 2 hours of cooking.
For the best vegetable texture, you can also prepare the chopped onion, carrots, celery, and cabbage in advance and store them separately in the refrigerator until you’re ready to cook.
How to Store Leftovers
Allow leftover soup to cool slightly before transferring it to shallow, airtight containers.
Refrigerate within 2 hours of cooking and store at 40°F (4°C) or below for 3–4 days.
For longer storage, freeze the soup in individual portions so you can easily reheat only what you need.
How to Reheat
Stovetop: Transfer the desired portion to a saucepan and heat over medium heat, stirring occasionally, until steaming hot throughout. Add a splash of beef broth if the soup has thickened.
Microwave: Place a serving in a microwave-safe bowl and cover loosely. Heat in 1-minute intervals, stirring between each interval, until thoroughly heated.
Reheat leftovers to an internal temperature of 165°F (74°C). Only reheat the portion you plan to eat.
Can You Freeze Ground Beef and Cabbage Soup?
Yes! This soup freezes well and makes an excellent option for batch cooking.
Allow the soup to cool promptly, then divide it into freezer-safe containers or resealable freezer bags. Leave a little space for expansion and label each container with the date.
Freeze for up to 3 months for best quality.
Thaw overnight in the refrigerator before reheating, or reheat directly from frozen in a saucepan over low to medium heat, stirring frequently and ensuring it is heated throughout.
The cabbage may become softer after freezing and thawing, but the soup will still be flavorful.
Common Mistakes to Avoid
Not Browning the Beef Properly: Adding broth before the beef browns can reduce the depth of flavor. Allow the meat to develop a little color first.
Cutting the Carrots Too Thick: Very thick carrot slices may remain firm when the cabbage is already tender. Keep the slices relatively uniform.
Adding Too Much Salt Too Early: Broth and canned tomatoes may already contain salt. Start with a modest amount and adjust before serving.
Overcooking the Vegetables: Simmer only until the cabbage and carrots reach your preferred texture. Prolonged cooking can make the vegetables mushy.
Using Too Little Liquid: The cabbage and other vegetables absorb some broth during cooking. Keep extra beef broth available if you prefer a soupier consistency.
Putting Hot Soup Directly Into the Freezer in a Large Container: Divide leftovers into smaller, shallow containers and refrigerate or freeze them promptly to help them cool safely.
Nutrition Estimate
The following values are approximate and will vary depending on the fat content of the ground beef, the type of broth, and the number of servings.
| Nutrient | Estimated Amount per Serving |
| Calories | 250–330 kcal |
| Protein | 18–24 g |
| Carbohydrates | 12–18 g |
| Fat | 12–19 g |
| Fiber | 3–5 g |
| Sugar | 5–8 g |
| Sodium | 500–900 mg |
Estimates assume approximately 8 servings and do not include bread, rice, or other accompaniments.
Frequently Asked Questions
Can I make ground beef and cabbage soup ahead of time?
Yes. You can prepare it a day or two in advance and refrigerate it in airtight containers. Reheat thoroughly before serving.
Can I use frozen cabbage?
Yes. Frozen cabbage can be used, although it may have a softer texture after cooking. Add it directly to the soup and adjust the cooking time as needed.
Can I use ground turkey instead of ground beef?
Yes. Ground turkey can replace the ground beef if you prefer a different protein. Brown it thoroughly before adding the vegetables and broth. The flavor will be milder than the beef version.
How do I make the soup more flavorful?
Brown the beef well, sauté the garlic and vegetables, use a flavorful beef broth, and season gradually. Fresh herbs and a small amount of tomato paste can also deepen the flavor.
Why is my cabbage soup too watery?
The vegetables release moisture as they cook. Simmer the soup uncovered for a few additional minutes to reduce the liquid, or stir in a little extra tomato paste for a richer broth.
Is this soup suitable for meal prep?
Yes. It is easy to portion into individual containers for lunches and dinners. Refrigerate for 3–4 days or freeze for longer storage.
Can I make this recipe in a slow cooker?
Yes. Brown the beef and onion first for better flavor, then transfer them to the slow cooker with the remaining ingredients. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, checking that the vegetables are tender.
What type of cabbage works best?
Green cabbage is the best all-purpose choice because it is affordable, easy to find, and holds up well during simmering. Savoy cabbage also works beautifully.
Can I add pasta or rice?
Yes. Cooked pasta or rice can be stirred into the soup near the end. For better leftovers, cook the pasta or rice separately and add it to individual bowls, as these ingredients can absorb broth during storage.
Final Thoughts
This hearty ground beef and cabbage soup is an easy, comforting recipe that brings together tender beef, fresh vegetables, tomatoes, and a savory broth in one satisfying pot. It’s affordable, adaptable, and perfect for family dinners, weekly meal preparation, or stocking the freezer with homemade meals.
With simple ingredients and less than an hour of cooking time, you can prepare a delicious soup that everyone can enjoy. Serve it with warm bread, garnish with fresh parsley, and enjoy a comforting homemade meal any day of the week.
Save this recipe for your next cozy dinner, and share it with anyone who loves easy homemade soups! 🍲❤️