A warm bowl of soup can turn a pound of ground beef and a few everyday vegetables into a satisfying dinner. Cabbage is affordable, carrots and celery add natural sweetness, and a tomato-broth base brings everything together without much effort.
Among easy vegetable soup recipes with ground beef and cabbage, this one is especially useful for busy nights because it cooks in one pot and welcomes small changes. It also works well for meal prep, since the flavors settle nicely in the refrigerator and the soup reheats without fuss.
Easy vegetable soup recipes with ground beef and cabbage
This hearty soup makes about 6 servings. Plan on 15 minutes of prep time, followed by 30 minutes of simmering. A Dutch oven works well, although any large, heavy soup pot will do.
Gather these ingredients:
- 1 pound ground beef
- 1 tablespoon olive oil, only if the beef is very lean
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) diced tomatoes, with juices
- 4 cups beef broth
- 1 small green cabbage, about 6 to 8 cups chopped
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning or paprika
- 1 tablespoon Worcestershire sauce, optional
Ground beef makes the soup substantial, while cabbage gives it body without weighing it down. Carrots, celery, onion, and garlic build a familiar savory base. Tomato paste adds depth, and diced tomatoes brighten the broth with a mild tang.
The cabbage may look like far too much when it first goes into the pot. Don’t worry. It shrinks quickly as it cooks, leaving a generous vegetable-filled soup instead of an overflowing pot.
Step 1: Brown the ground beef and drain the extra fat
Heat a large Dutch oven over medium heat. Add the ground beef and break it into small pieces with a wooden spoon. If you’re using extra-lean beef, add the olive oil first to prevent sticking.
Cook for 5 to 8 minutes, stirring often, until no pink remains. Ground beef should reach 160°F for safe cooking, according to the USDA safe minimum temperature guidance.
Carefully spoon off or drain excess grease. Leave a small amount in the pot if you like a fuller beef flavor, but remove enough that the finished broth won’t feel oily.
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Step 2: Soften the onion, carrots, celery, and garlic
Add the onion, carrots, and celery to the pot with the cooked beef. Stir and cook for 3 to 4 minutes, until the onion looks glossy and begins to soften.
Next, add the garlic and cook for about 30 seconds. Garlic burns quickly, so keep it moving until it smells fragrant. This short saute gives the broth a deeper flavor and helps the vegetables cook at a similar pace.
Step 3: Build the tomato and broth base
Stir in the tomato paste and let it coat the beef and vegetables for about 30 seconds. Then add the diced tomatoes, beef broth, salt, black pepper, and Italian seasoning or paprika. Worcestershire sauce adds a slightly richer, savory note if you have it.
Scrape the bottom of the pot as you stir. Those browned bits carry plenty of flavor. Bring the liquid to a gentle boil, then lower the heat so the soup simmers steadily rather than boiling hard.
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Step 4: Add the cabbage and simmer until tender
Add the chopped cabbage in batches if needed. Press it gently into the hot broth as it starts to wilt. Cover the pot partly, leaving a small gap for steam to escape.
Simmer for 20 to 30 minutes, stirring once or twice, until the cabbage, carrots, and celery are tender. Smaller vegetable pieces cook faster, while thick cabbage strips may need a few more minutes.
Taste the broth before serving. Add more salt and pepper if needed. If the soup seems too thick, stir in a splash of beef broth or water.
Cabbage keeps absorbing liquid after cooking, so save a little extra broth for leftovers.
Key Takeaways
This recipe relies on a simple rhythm: brown the beef, soften the vegetables, add the tomato broth, then let the cabbage simmer until tender. The finished soup is filling enough for dinner but flexible enough to use up vegetables already in your kitchen.
Because the ingredients cook in one pot, cleanup stays manageable. A little tomato paste and properly browned beef make the broth taste more developed than its short cooking time suggests.
Easy ways to customize this ground beef and cabbage soup
The basic recipe leaves plenty of room for what your family likes. Add diced potatoes with the broth and simmer them for 10 minutes before adding cabbage. For canned white beans, rinse and stir them in during the last 10 minutes so they stay intact.
Rice and small pasta also make the soup more filling. Add uncooked rice with the broth, allowing extra simmer time as needed. Add small pasta about 10 minutes before the soup is done. Both absorb broth, so keep extra liquid nearby.
Green beans, corn, mushrooms, zucchini, and spinach fit naturally here. Add mushrooms with the onion, green beans with the cabbage, and zucchini or leafy greens near the end.
Ground turkey can replace beef, while lean ground beef gives you a lighter broth. Chicken, bone, or vegetable broth also work. Replace part of the diced tomatoes with tomato sauce or tomato soup for a smoother, slightly sweeter base.
For a different flavor, use smoked paprika, rosemary, or red pepper flakes. A small splash of red wine vinegar or apple cider vinegar at the end can sharpen a flat-tasting bowl.
How to serve, store, and reheat the soup
Serve ground beef and cabbage soup with crusty bread, cornbread, or crackers for an easy meal. A simple green salad adds a fresh contrast. Right before serving, a small splash of lemon juice or vinegar and a spoonful of chopped parsley can wake up the tomato broth.
Cool leftovers promptly and refrigerate them within 2 hours in shallow airtight containers. The FDA’s leftover storage guidance recommends faster chilling in shallow containers, which helps soup cool safely. Refrigerated leftovers keep well for 3 to 4 days.
Reheat a portion gently on the stovetop over medium-low heat, stirring occasionally. The microwave works too, but stir halfway through so it heats evenly. Add broth or water if the cabbage and vegetables have thickened the soup.
If the broth tastes bland, add salt gradually, then try a little vinegar or Worcestershire sauce. Thin a thick soup with broth. Simmer tough cabbage longer, and skim greasy broth with a spoon after it rests for a few minutes.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes. Make it a day ahead, and the tomato, beef, and seasoning flavors often taste even better after resting overnight. Cool it promptly, refrigerate it, and reheat it gently with extra broth if it has thickened.
Do I need to cook the cabbage before adding it?
No. Raw chopped cabbage goes straight into the simmering soup. It softens in the broth, although very large pieces may need several extra minutes.
Can I use bagged coleslaw mix instead of cabbage?
Plain shredded cabbage and carrot coleslaw mix is a convenient shortcut. Check the package first, since it should not contain dressing or seasoning. Add it after the beef and tomato-broth base are hot, then simmer until tender.
How can I make the soup less salty?
Start with low-sodium broth and canned tomatoes when possible. Hold back most of the salt until the end, especially if you use Worcestershire sauce. If the soup becomes too salty, add water, extra unsalted vegetables, or rinsed beans to soften the broth’s intensity.
Can I freeze ground beef and cabbage soup?
Yes, this soup freezes well in airtight containers or freezer bags. Leave room for expansion, then thaw it in the refrigerator before reheating on the stove. The cabbage will be softer after thawing, so add a little fresh broth or water to restore the texture.
A Dependable One-Pot Dinner
This ground beef and cabbage soup is affordable, filling, and easy to adapt. Start with the basic tomato-and-broth recipe, then change the vegetables, seasonings, and broth to suit what you have on hand.
A hot bowl with crusty bread makes a simple, comforting meal that feels complete.
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I’m the creator of My Everyday Dish, a food blog focused on easy homemade recipes, comforting family meals, simple baking, and seasonal food ideas. I love finding practical ways to make everyday cooking less stressful and more enjoyable. Here, I share recipes with simple ingredients, clear instructions, and plenty of flavor, helping you make delicious meals and treats you’ll feel confident serving at home.
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