Hearty Beef & Cabbage Soup

Beef and cabbage soup in blue soup bowl.

5 from 1 vote

Hearty Beef & Cabbage Soup

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.

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: Canadian

Servings:

Calories: 264kcal

Author: Joss Dyckson

Equipment

Large pot

Ingredients

2 pounds lean ground beef
½ yellow onion sliced
3 garlic cloves minced
3 stalks celery chopped
2 carrots peeled and chopped
3 potatoes chopped
½ green bell pepper chopped
1 cup green cabbage sliced
2 tablespoons Worcestershire sauce
1 can diced tomatoes 28 ounces
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
¼ cup fresh parsley chopped
salt and pepper to taste

US Customary - Metric

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. Drain the grease if needed.
Add the vegetables and Worcestershire sauce. Cook for 5 minutes, stirring often.
Pour in the diced 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.

Notes

Serving size: 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!
Reheating: Simply reheat it on the stove to a boil.
Grease: The leaner the ground beef, the less likely you will need to drain the fat. If you see a large amount of grease after cooking, you should drain it before adding the other ingredients.
If you would like to thicken the soup: You can try adding some tomato paste or a cornstarch slurry of 1 tablespoon cornstarch mixed with 3 tablespoons of cool water. Stir the slurry into the soup as it's cooking and it will thicken within 1 to 2 minutes.

Nutrition