Beef and cabbage soup delivers a boatload of nutrition along with delicious flavor that will keep you coming back for more.
You’ll love this vitamin-packed soup that you can serve any time of year, for lunch or dinner.
Comforting Homemade Soup
While you’re planning your meal of this delicious beef and cabbage soup, don’t forget the side dishes.
Try some of these ideas of things to serve with soup … and then add some of your own.
One of the things we love about soup is how comforting it is. The combination of warmth and familiar flavors helps to ground us in the most delightful way.
Also, when we settle down at the end of a long day, it’s nice to know that we’re eating something that is so good for us and is so delicious.
Another soup we enjoy is this hearty homemade bean soup. I add ham, but you can add bacon instead if you prefer.
One of the easiest soups I make is this cream of tomato soup. My husband loves dunking his grilled cheese sandwich in it, while I prefer it with crackers.
Beef and Cabbage Soup Ingredients
I have a standard set of ingredients that I put in my beef and cabbage soup. However, you can add or subtract anything according to your personal taste.
Here are the ingredients I use:
- Ground beef
- Cabbage cut into bite-size pieces
- A can of diced tomatoes
- Chopped celery
- Cut carrots
- Chopped onion
- Minced garlic, either fresh or from a jar
- Beef broth
- Worcestershire sauce
- Olive oil
- Dried parsley (or finely chopped fresh parsley)
- Salt and pepper to taste
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
I highly recommend following my recipe the first time you make it and adjusting it in the future.
How to Make Beef and Cabbage Soup
This only requires about 15 minutes of preparation before you toss everything into the pot. Then you can let the stove (or slow cooker) do all of the work for you.
First, brown the ground beef. If you prefer ground turkey, that’s fine, but it will alter the taste a tad. I’ve made it both ways, and they’re both good.
Secondly, add your chopped onion to the ground beef.
Sauté the onions until they’re translucent.
Stir in the garlic and cook for a couple more minutes. This gives the flavors a chance to mix and mingle.
Next, drain the meat, onion, and garlic mixture. Since the ground beef I use is fairly lean, there isn’t much fat to drain.
Then, scoop the mixture into a large soup pot or Dutch oven.
Add the cabbage, diced tomatoes, chopped celery, carrots, beef broth, Worcestershire sauce, olive oil, and parsley.
Please keep in mind that as the soup cooks, the cabbage will shrink because it is mostly water.
Simmer the soup for about an hour or until the cabbage is tender.
This liquid from the cabbage mixes with the beef broth and contains a ton of nutrients. And it’s absolutely delicious!
More Nutritious Recipes
Although I don’t limit my diet to health foods, I try to satisfy my hunger with as much health-focused food as I can. Then I can justify eating a little bit of junk food without the temptation to pig out.
Here are more nutritious and delicious recipes:
Roasted Brussels Sprouts – You can control the seasonings and amount of salt you add.
Greek Chicken with Zoodles – This delicious dish substitutes a delicious vegetable for pasta to make it even better!
Roasted Pecans – When you snack on pecans, you get the satisfaction of the crunch and the nutrition from the nuts. Double win!
Frozen Fruit Cups – When you want a sweet treat that’s good for you, make these frozen fruit cups from Dance Around the Kitchen. Kelsey knows how to keep her little ones happy and well fed.
Watermelon Cucumber Salad – This salad is so delicious, and I love the fact that I can find watermelon at the grocery stores year-round now.
Quinoa Bowl – Whether you make this for breakfast, lunch, dinner, or afternoon snack, it delivers a bunch of protein, vitamins, and minerals that you need to stay healthy.
What to Serve with Soup
As I already mentioned, my husband likes grilled cheese sandwiches, and I like crackers. We also enjoy this homemade pimento cheese on bread or crackers.
This southern-style cornbread is also delicious with any kind of soup. I like it slathered in tons of butter.
- 1 pound of ground beef
- 4 cups of cabbage cut into bite-size pieces
- One 15-ounce can of diced tomatoes
- 1 cup of chopped celery
- 1 cup of chopped carrots
- 1/2 cup of chopped onion
- 1 teaspoon of minced garlic
- 4 cups of beef broth
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of olive oil
- 1 teaspoon of dried parsley
- Salt and pepper to taste
- Brown the ground beef in a large skillet.
- Add the onion to the ground beef and sauté until it is translucent. Stir in the garlic and cook for about 2 more minutes.
- Drain the ground beef and onion mixture. Scoop it into a large pot or dutch oven.
- Add the cabbage, diced tomatoes, chopped celery, carrots, beef broth, Worcestershire sauce, olive oil, and parsley. If you want to add salt and pepper, do it now.
- Cook on medium-high until it begins to boil.
- Turn the heat down to low. Cover the pot and simmer until the cabbage is tender. This should take about an hour. Or you can simmer it all afternoon if you have time.
- Serve hot.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 222Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 50mgSodium 652mgCarbohydrates 10gFiber 4gSugar 5gProtein 19g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.