Cabbage Soup with Ground Beef Recipe

Oh, you’re going to love this Cabbage Soup with Ground Beef Recipe—it’s one of those soups that feels like a warm hug after a long day. I first stumbled upon it during a chilly week and quickly realized how comforting and satisfying it is, especially when you want something hearty but still on the lighter side. The blend of tender ground beef with fresh cabbage and just the right amount of seasoning makes for a bowl that’s both nourishing and unbelievably tasty.

What I really appreciate about this Cabbage Soup with Ground Beef Recipe is how versatile it is. Whether you’re cooking for a crowd or just meal prepping for the week ahead, it’s a winner. Plus, it’s a fantastic way to sneak in plenty of veggies without losing that meaty satisfaction. Trust me, once you get this on your regular rotation, you’ll wonder how you ever lived without it!

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Ingredients & Why They Work

Every ingredient in this Cabbage Soup with Ground Beef Recipe has a purpose, and they all come together like a well-rehearsed band playing a cozy tune. I always pay attention to choosing fresh veggies and quality ground meat because that foundation makes all the difference.

• Ground Beef: I like to use lean ground beef for richness without too much fat—but feel free to swap with turkey or chicken if you want it lighter.
• Green Bell Pepper: Adds a subtle sweetness and crunch that wakes up the flavors.
• Yellow Onion: The backbone of almost every good soup, bringing sweetness and depth once sautéed.
• Carrots: Their natural sweetness balances the cabbage’s earthiness perfectly.
• Celery: Infuses a fresh, aromatic note that complements the meat beautifully.
• Garlic and Herb Seasoning: My go-to for a quick punch of flavor without needing to measure tons of herbs.
• Slap Ya Mama Seasoning: Just a touch adds a smoky Cajun kick—leave it out if you prefer mild.
• Tomato Paste: Adds body and a hint of umami, enriching the broth’s flavor.
• Russet Potatoes: These hearty spuds soak up the broth and help thicken the soup slightly.
• Canned Diced Tomatoes: I swear by Hunt’s with basil, garlic, and oregano—it layers in herbs easily.
• Garlic Cloves: Fresh garlic always elevates a soup; it’s worth the extra peeling and mincing.
• Green Cabbage: The star of the show—chopped and thrown in generously; it shrinks down as it cooks and melts into the broth.
• Knorr Beef Bouillon or Broth: Essential for lending a savory foundation, giving the soup a well-rounded, beefy flavor.
• Salt and Pepper: To taste—you’ll find these adjust the soup perfectly once everything cooks down.

Tweak to Your Taste

This recipe is a great canvas—I’ve definitely added my own twists here and there depending on what was in my fridge or what mood I’m in. I encourage you to try yours, too—it’s easy to tailor the spice or veggie mix to suit your preferences.

• Variation: I’ve swapped ground beef for ground turkey when I wanted something lighter, and honestly, it still tasted fantastic with a slightly milder flavor profile.
• Extra Veggies: Sometimes I throw in zucchini or spinach at the end of cooking for an even bigger veggie boost—feel free to get creative!
• Spice Level: If you like it hotter, I add a little cayenne pepper or red pepper flakes on top just before serving.
• Broth Choices: Using chicken broth instead of beef broth works well if you want a less intense meat flavor but still crave that comforting warmth.

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

Step 1: Brown That Beef

Start by heating your Dutch oven or large pot over medium heat. Toss in the ground beef and cook it until it’s nicely browned—don’t rush this part because those browned bits add serious flavor. Break it up with your spatula as it cooks so it’s nice and crumbly.

Step 2: Sauté Your Veggies

Once the beef is browned and most of the liquid has evaporated, add your diced green pepper, onion, sliced carrots, and celery. Sprinkle on the garlic and herb seasoning along with the Slap Ya Mama seasoning and a bit of black pepper. Cook everything together, stirring occasionally, until the veggies soften and release their aromas—about 5 minutes.

Step 3: Build the Base

Stir in the tomato paste and let it cook for a couple of minutes to deepen its flavor. Then add your chopped potatoes, diced tomatoes (with their juices), and minced garlic cloves. Give everything a good stir so the flavors start to mingle.

Step 4: Add the Star—Cabbage!

Now the cabbage. It might seem like too much at first, but don’t worry—the cabbage will shrink dramatically as it cooks. Stir it in batches if it feels crowded; it’ll all fit in by the end, I promise.

Step 5: Pour in Broth & Simmer

Add the beef bouillon and pour in your water or broth, stirring until everything is mixed well. Bring the mixture to a boil, then reduce the heat, cover with a lid, and let it simmer gently for about 30 minutes or until the potatoes and cabbage are tender and the flavors are well developed.

Step 6: Season and Serve

Finally, taste and adjust with salt and pepper. Serve your Cabbage Soup with Ground Beef piping hot, and get ready for compliments—it’s hard not to love this one!

How to Serve Cabbage Soup with Ground Beef Recipe

Garnishes

I love topping this soup with a sprinkle of fresh chopped parsley or chives—it adds a pop of color and freshness that brightens each spoonful. Sometimes a dollop of sour cream or plain Greek yogurt on top adds a creamy element that’s irresistible on a cold night.

Side Dishes

Crusty bread is my go-to side, perfect for dipping in that savory broth. Sometimes I pair it with a simple green salad dressed with lemon vinaigrette to balance out the heartiness of the soup.

Creative Ways to Present

When I’ve served this at a casual dinner party, I like to ladle the soup into deep bowls and garnish with microgreens and a sprinkle of smoked paprika. It instantly feels elevated and shows you put a little extra thought into presentation.

Make Ahead and Storage

Storing Leftovers

I usually cool the soup to room temperature, then transfer it to airtight containers and pop them in the fridge. It stays fresh for about 4-5 days, and honestly the flavors deepen overnight, making leftovers even better.

Freezing

This soup freezes wonderfully! I portion it out into freezer-safe bags or containers, making sure to leave some space for expansion. When you’re ready, thaw overnight in the fridge before reheating gently on the stovetop.

Reheating

To reheat, I prefer warming it slowly over medium-low heat with the lid on, stirring occasionally. This helps keep the vegetables tender but intact and prevents the soup from drying out or sticking to the bottom of the pot.

FAQs

Final Thoughts

This Cabbage Soup with Ground Beef Recipe has become a kitchen staple I’m genuinely excited to share with you. It’s simple, comforting, and endlessly adaptable for whatever your week throws at you. Honestly, there’s something so satisfying about a soup that’s easy on the wallet, nourishes your body, and tastes like you put in way more effort than you actually did. I hope you try it out—they say soup brings people together, and this one definitely has brought a little extra warmth to my home. Enjoy every comforting spoonful!

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