Cozy Cabbage and Ground Beef Soup Recipe

Cabbage and Ground Beef Soup

This Cabbage and Ground Beef Soup is a delightful combination of hearty ingredients and warming flavors. Perfect for colder days, it brings both comfort and nourishment in every bite. Whether you are preparing this Cabbage and Ground Beef Soup for a family dinner or saving it for quick lunches, this recipe ensures satisfaction. Serve it alongside crusty bread, and you’ve got the ultimate cozy meal.

Ingredients

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 4 cups cabbage, chopped
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 large potatoes, diced
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Preparation

Step 1: Cook the Ground Beef

  • To begin, heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat.
  • Next, add 1 lb ground beef and cook until browned, breaking it into small crumbles as it cooks.
  • Once the beef is fully cooked, drain any excess fat, leaving just enough to enhance the flavor.

Step 2: Sauté the Vegetables

  • Then, add the diced onion, minced garlic, carrots, and celery to the pot with the browned beef.
  • Stir the mixture occasionally to ensure even cooking.
  • Continue sautéing for 5-7 minutes, or until the vegetables begin to soften and release their aroma.

Step 3: Add Remaining Ingredients

  • After the vegetables are softened, stir in 4 cups chopped cabbage, 4 cups beef broth, 1 can diced tomatoes, and 2 diced potatoes.
  • At this stage, sprinkle in 1 tsp thyme, 1 tsp basil, and season the soup with salt and pepper to taste.
  • Be sure to mix everything well so the flavors are evenly distributed.

Step 4: Simmer the Soup

  • Once the ingredients are combined, bring the soup to a boil over high heat.
  • As soon as it starts boiling, reduce the heat to low, cover the pot, and allow it to simmer for 25-30 minutes.
  • During this time, the potatoes and cabbage will become tender, while the flavors will meld beautifully.

Step 5: Serve

  • Finally, ladle the hot soup into bowls.
  • For an extra touch, garnish each bowl with freshly chopped parsley.
  • Serve immediately with crusty bread or crackers for a satisfying and hearty meal.

Variations

  • Protein Swap: If you prefer a leaner option, replace the ground beef with ground turkey or chicken.
  • Spice it Up: For those who enjoy some heat, add a pinch of red pepper flakes or cayenne pepper.
  • Low-Carb Option: Substitute the diced potatoes with cauliflower florets or turnips for a keto-friendly twist.
  • Add Grains: To make the soup more filling, stir in cooked barley, quinoa, or rice just before serving.

Cooking Notes

  • Broth Selection: Opt for low-sodium beef broth to better control the saltiness of the soup.
  • Make-Ahead Friendly: Since the flavors deepen overnight, this soup tastes even better when reheated the next day.
  • Freezing Tips: For long-term storage, allow the soup to cool completely before freezing in airtight containers. When ready to eat, simply thaw and reheat on the stovetop.

Serving Suggestions

  • This soup pairs wonderfully with a slice of buttered crusty bread or warm dinner rolls.
  • Additionally, serve it with a simple green salad for a balanced and complete meal.
  • To elevate the dish further, top each bowl with a dollop of sour cream or a sprinkle of grated Parmesan cheese.

Tips

  • Chopping Shortcut: For convenience, use pre-shredded cabbage or frozen diced vegetables to save time.
  • Texture Matters: Make sure to dice potatoes and vegetables into uniform pieces for even cooking.
  • Enhance the Flavor: A splash of Worcestershire sauce or a squeeze of fresh lemon juice at the end can brighten the soup’s overall taste.

Prep Time

15 minutes

Cooking Time

40 minutes

Total Time

55 minutes

Nutritional Information (Approx. per serving)

  • Calories: 290 kcal
  • Protein: 15 g
  • Sodium: 680 mg

FAQs

1. Can I make this soup vegetarian?
Certainly! To make a vegetarian version, substitute the ground beef with plant-based crumbles or lentils. Additionally, use vegetable broth instead of beef broth.

2. How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, use the stovetop or microwave until the soup is heated through.

3. Can I add more vegetables?
Of course! Feel free to include additional vegetables like green beans, peas, or zucchini during the last 10 minutes of cooking.

4. Is it okay to use canned potatoes?
Yes, but to avoid mushiness, add canned potatoes during the last 10 minutes of cooking instead of earlier.

Conclusion

In conclusion, this Cozy Cabbage and Ground Beef Soup is a delightful way to warm up on a cold day while enjoying a nourishing meal. Not only is it simple to make, but it’s also highly adaptable to various preferences. Whether you’re enjoying it fresh or reheating it for a quick meal, this soup is guaranteed to satisfy. Pair it with crusty bread, and you’ll have a dish that feels like a warm hug in a bowl!

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Cabbage and Ground Beef Soup

Cozy Cabbage and Ground Beef Soup Recipe


  • Author: Imili Johnson
  • Total Time: 55

Ingredients

Scale

Ingredients

  • 1 lb ground beef

    Ingredients

    • 1 lb ground beef
    • 1 tbsp olive oil
    • 1 large onion, diced
    • 3 cloves garlic, minced
    • 3 carrots, diced
    • 3 stalks celery, diced
    • 4 cups cabbage, chopped
    • 4 cups beef broth
    • 1 can (14.5 oz) diced tomatoes
    • 2 large potatoes, diced
    • 1 tsp dried thyme
    • 1 tsp dried basil
    • Salt and pepper, to taste
    • Fresh parsley, chopped (for garnish)
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 4 cups cabbage, chopped
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 large potatoes, diced
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

Preparation

Step 1: Cook the Ground Beef

  • To begin, heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat.
  • Next, add 1 lb ground beef and cook until browned, breaking it into small crumbles as it cooks.
  • Once the beef is fully cooked, drain any excess fat, leaving just enough to enhance the flavor.

Step 2: Sauté the Vegetables

  • Then, add the diced onionminced garliccarrots, and celery to the pot with the browned beef.
  • Stir the mixture occasionally to ensure even cooking.
  • Continue sautéing for 5-7 minutes, or until the vegetables begin to soften and release their aroma.

Step 3: Add Remaining Ingredients

  • After the vegetables are softened, stir in 4 cups chopped cabbage4 cups beef broth1 can diced tomatoes, and 2 diced potatoes.
  • At this stage, sprinkle in 1 tsp thyme1 tsp basil, and season the soup with salt and pepper to taste.
  • Be sure to mix everything well so the flavors are evenly distributed.

Step 4: Simmer the Soup

  • Once the ingredients are combined, bring the soup to a boil over high heat.
  • As soon as it starts boiling, reduce the heat to low, cover the pot, and allow it to simmer for 25-30 minutes.
  • During this time, the potatoes and cabbage will become tender, while the flavors will meld beautifully.

Step 5: Serve

  • Finally, ladle the hot soup into bowls.
  • For an extra touch, garnish each bowl with freshly chopped parsley.
  • Serve immediately with crusty bread or crackers for a satisfying and hearty meal.

Notes

Cooking Notes

  • Broth Selection: Opt for low-sodium beef broth to better control the saltiness of the soup.
  • Make-Ahead Friendly: Since the flavors deepen overnight, this soup tastes even better when reheated the next day.
  • Freezing Tips: For long-term storage, allow the soup to cool completely before freezing in airtight containers. When ready to eat, simply thaw and reheat on the stovetop.
  • Prep Time: 15
  • Cook Time: 40

Nutrition

  • Calories: 290
  • Sodium: 680mg
  • Protein: 15g