Loaded with meat and vegetables and seasoned with fresh herbs and spices, this hearty beef and cabbage soup is the perfect recipe to warm your bones on a cold winter day.
This simmering soup is packed with that down-home country flavor that’ll remind you of holiday meals you enjoyed at your grandparents’ house, or sitting around eating stew in front of a campfire.
Cook the ground beef, add the vegetables, toss in the spices, and you’ll have a delicious hot soup simmering in a hearty, flavorful broth.
Imagine coming home after a long day of working in the cold and finding a pot of beef and cabbage soup simmering on the stove. It’s hot and delicious and ready to eat, and when you’ve had your fill, the winter chill outside will be a distant memory.
This soup is great for winter, but you can also enjoy it in the heat of summer. The healthy combination of fresh vegetables and organic spices make this a nutritious, energizing dish that’s loaded with vitamins and minerals.
And this soup is so flavorful that when your bowl is empty, you might be tempted to tilt it back and drink the remaining broth!
If you’re an experienced cook, you can customize this soup by adding and subtracting vegetables and herbs or adding cooked barley. Just be careful not to overdo it: every ingredient is chosen to keep the flavors of this dish perfectly balanced.
For an extra touch, serve this soup with a side of rolls or piping hot cornbread right out of the oven. You can also garnish this soup with a sprinkling of the fresh parsley.
If you’re having a lot of guests over and don’t know how to cook for a large group, this recipe is a crowd pleaser that can accommodate a large amount of people, but you can also tweak the servings in the recipe card to serve an even larger crowd.
I like to make a large pot of this hearty soup, as it lasts 3 to 4 days in the fridge and leftovers taste great!
What’s your favorite way to serve beef and cabbage soup? Tell us your thoughts in the comments below.
Hearty Beef & Cabbage Soup
- 1 lb. ground beef
- ½ onion - sliced
- 3 garlic cloves - minced
- 3 stalks celery - chopped
- 2 carrots - chopped
- 3 potatoes - chopped
- ½ green pepper - chopped
- 1 cup green cabbage - sliced
- 2 tbsp. Worcestershire sauce
- 4 cups stewed tomatoes
- 6 cups chicken broth
- 1 tbsp. red wine vinegar
- 1 tbsp. sugar or agave nectar
- 1 tsp. thyme - ground
- 1 tsp. oregano
- 1 tsp. basil
- ¼ cup fresh parsley - chopped
- Salt and pepper - to taste
- Heat a large pot or dutch oven to medium-high heat. Add the ground beef and cook until browned, breaking it into large chunks as it cooks.
- Add the onions and garlic. Cook for 1-2 minutes.
- Add the rest of the vegetables and Worcestershire sauce and cook for 4 minutes, stirring often. Try to avoid breaking up the beef chunks any further. It's nice to have large chunks in the soup.
- Pour in the stewed tomatoes and broth. Add the red wine vinegar, sugar, dried herbs, salt and pepper. Mix well.
- Bring to a boil. Turn the heat down and simmer with the lid on until the vegetables are tender (about 25 minutes). Stir in the freshly chopped parsley.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try our Homemade Vegan Matcha Latte Mix