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.
What is Beef & Cabbage Soup?
Beef and cabbage soup is a soup made of ground beef, cabbage and mixed vegetables. It is also called Hamburger Soup.
Ingredients
It may have a lot of ingredients but it’s easy to prep and cook in one pot. All of those vegetables and herbs make for a healthy, nutritious soup. This soup is a great way to use them up and avoid waste.
- ground beef
- yellow onion
- garlic cloves
- celery
- carrots
- potatoes
- green bell pepper
- green cabbage
- Worcestershire sauce
- stewed tomatoes – or canned diced tomatoes
- chicken broth
- red wine vinegar
- sugar – or agave nectar
- ground thyme
- dried oregano
- dried basil
- fresh parsley
- salt and pepper
How to Make it
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.
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.
- Brown the beef. 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.
- Cook the vegetables. Add the vegetables and Worcestershire sauce. Cook for 5 minutes, stirring often.
- Add the liquids and spices. Pour in the stewed tomatoes and broth. Add the red wine vinegar, sugar, dried herbs, salt and pepper. Mix well.
- Simmer. 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.
- Serve. Ladle into bowls and serve.
Serving Suggestions
This soup is great for fall and 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.
Storage
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! Simply reheat it on the stove.
I created this recipe for a way to use up all of my favorite garden produce. What’s your favorite way to serve beef and cabbage soup? Tell me your thoughts in the comments below.
Hearty Beef & Cabbage Soup
Ingredients
- 1 pound ground beef
- 1/2 yellow onion - sliced
- 3 garlic cloves - minced
- 3 stalks celery - chopped
- 2 carrots - chopped
- 3 potatoes - chopped
- 1/2 green bell pepper - chopped
- 1 cup green cabbage - sliced
- 2 tablespoons Worcestershire sauce
- 4 cups stewed tomatoes - or canned diced tomatoes
- 6 cups chicken broth
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar - or agave nectar
- 1 teaspoon ground thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 cup fresh parsley - chopped
- salt and pepper - to taste
Instructions
- 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 vegetables and Worcestershire sauce. Cook for 5 minutes, stirring often.
- 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.
- Serve.
Equipment
Notes
- 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!
- 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.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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