Beef Cabbage Soup

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INTRODUCTION

Beef Cabbage Soup is a warm, simple dish that fills the house with good smells. This soup uses ground beef, cabbage, carrots, celery, and tomatoes in a light beef broth. It cooks slowly so the flavors mix well. You can make a big pot for dinner and eat the leftovers all week. If you like easy beef recipes, you may also enjoy other beef mince recipes that use the same basic ideas.

This recipe is good for busy weeknights, cold days, or when you want a meal that feels like home. It is easy to change with what you have in the pantry. The soup is healthy, filling, and uses common ingredients. Read on to learn why this soup will be a new favorite in your kitchen.

WHY YOU WILL LOVE THIS RECIPE

You will love this Beef Cabbage Soup because it is easy, flexible, and kind to your wallet. Ground beef gives the soup rich flavor and protein. Cabbage adds a mild, sweet taste and a soft texture when it cooks. The carrots and celery add color and a little crunch if you do not overcook them. The canned tomatoes add brightness and a little acidity that balances the beef.

This soup also freezes well and tastes nearly the same after thawing. You can make a large pot and keep some for a busy day. If you want a different take, try a spicier beef soup for more heat, or use different herbs for a new flavor. For another warm bowl that mixes beef and bold spices, consider a recipe for spicy ginger beef mushroom noodle soup which is richer and spicier.

HOW TO MAKE Beef Cabbage Soup

This section shows the big steps to make the soup. You will brown the beef, then add vegetables and broth, and simmer until the vegetables are soft. The process is simple and repeats well, so you can get faster with practice. Use a large pot and keep the heat moderate so the meat cooks well and the vegetables soften without losing all their texture.

If you like to change the herbs, you can swap thyme for basil or oregano. If you want a thicker soup, mash a few pieces of cabbage into the broth. If you want more body, add a cup of cooked barley or small pasta near the end of cooking. For a lighter version, use lean ground beef or reduce the oil. For a different twist that uses similar techniques but a lighter broth and fish flavors, you might like the coconut lime fish soup which uses a bright broth and fresh herbs.

EQUIPMENT NEEDED

• Large heavy-bottom pot or Dutch oven
• Wooden spoon or heat-safe spatula
• Cutting board and sharp knife
• Measuring cups and spoons
• Can opener
• Ladle for serving
• Optional: colander to drain fat

These simple tools will let you make the soup without fuss. A heavy pot keeps the heat even and helps the soup simmer slowly. If you do not have a Dutch oven, any deep, wide pot will work.

Ingredients You’ll Need :

1 pound ground beef, 2 tablespoons olive oil, 1 medium onion, chopped, 2 cloves garlic, minced, 4 cups beef broth, 1 medium head of cabbage, chopped, 2 carrots, sliced, 2 stalks celery, chopped, 1 can (14.5 oz) diced tomatoes, with juices, 1 teaspoon dried thyme, 1 teaspoon paprika, Salt, to taste, Black pepper, to taste, Fresh parsley, chopped, for garnish

This list keeps the recipe simple and easy to shop for. You can use store-bought beef broth or make your own if you prefer. If you want more vegetables, add a cup of diced potatoes or a handful of green beans. Fresh herbs work well, but dried thyme is simple and gives steady flavor.

STEP-BY-STEP INSTRUCTIONS :

In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5–7 minutes. Drain excess fat if necessary.
Add the chopped onion and minced garlic to the pot. Sauté for 2–3 minutes, or until the onion is softened and translucent.
Stir in the beef broth, chopped cabbage, sliced carrots, chopped celery, and the can of diced tomatoes with their juices.
Season with dried thyme, paprika, salt, and black pepper. Stir well to combine and bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover partially, and let the soup simmer for 30–40 minutes, or until the vegetables are tender and the flavors have melded together.
Taste and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.

Follow these steps in order. Browning the beef first gives better flavor. Adding the vegetables after the beef cooks lets them soften and take on the meat taste. If you want to speed the process, chop the vegetables small so they cook faster.

HOW TO SERVE Beef Cabbage Soup

Serve this soup hot with a garnish of fresh parsley. A slice of crusty bread or a warm roll makes a nice side. You can also add a dollop of sour cream or plain yogurt on top for creaminess. For a heartier meal, serve the soup with a small salad or a side of roasted potatoes.

The soup also pairs well with simple pickled vegetables or a light slaw to add crunch. If you are serving guests, place bowls on the table with lemon wedges on the side for anyone who likes a little brightness. For a different meal idea that is still in the soup family, try a creamy chicken noodle soup which is gentle and filling for anyone who wants something milder: creamy chicken noodle soup offers a familiar comfort-food flavor.

STORAGE & FREEZING : Beef Cabbage Soup

Store cooled soup in airtight containers in the fridge for up to 4 days. Let the soup cool for no more than two hours before refrigerating to keep it safe. For freezing, pour the soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container because the soup will expand when it freezes.

Freeze for up to 3 months. To thaw, move the soup to the fridge overnight. Reheat on the stove over low to medium heat until warmed through. Stir the soup while it warms so it heats evenly. If the soup seems thin after thawing, cook it a few minutes to reduce the liquid or add a small amount of mashed potato, cooked rice, or cooked pasta to give it more body.

SERVING SUGGESTIONS

• Serve with crusty bread, garlic bread, or rolls.
• Add a side salad with a simple vinaigrette for a fresh contrast.
• Top with grated Parmesan for an extra savory note.
• Add a small spoon of sour cream, plain yogurt, or crème fraîche for creaminess.
• Serve with pickled vegetables or a bright slaw to cut the richness.

These ideas keep the meal balanced and easy. If you want to make the meal faster, serve a slice of toast with the soup and call it a day.

VARIATIONS

• Make it spicy: Add a pinch of red pepper flakes or a chopped jalapeño when you add the onions.
• Add beans: Stir in a can of drained white beans or kidney beans near the end for more protein and fiber.
• Make it with turkey: Use ground turkey instead of beef for a lighter version.
• Add grains: Stir in cooked barley, farro, or small pasta near the end for a heartier bowl.
• Use different herbs: Swap thyme for oregano, rosemary, or a bay leaf for a new flavor layer.
• Stir-fry style: If you like a quick, high-heat version with less broth and more seared vegetables, try a cabbage and beef stir-fry that uses similar ingredients in a different way, such as this healthy Chinese ground beef cabbage stir-fry idea: healthy Chinese ground beef cabbage stir-fry.

Each variation keeps the basic idea but changes the outcome. These swaps help you use what you have and make the soup fit your taste.

FAQs

Q: Can I use regular chopped cabbage instead of a whole head?
A: Yes. Use about 6 to 8 cups of chopped cabbage if you do not measure by head. Any firm green cabbage works.

Q: Can I make this soup in a slow cooker or Instant Pot?
A: Yes. Brown the beef and sauté the onion and garlic first. For a slow cooker, add all ingredients and cook on low for 6–8 hours. For an Instant Pot, use the sauté function to brown the meat, then cook on high pressure for 8–10 minutes and quick-release.

Q: Is this soup freezer-friendly?
A: Yes. Cool fully, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

Q: Can I use ground pork or chicken instead of beef?
A: Yes. Ground pork or chicken will work. You may want to reduce the oil if the meat is fatty.

Q: How do I make the soup thicker?
A: Mash some cooked cabbage in the pot or add a cup of cooked barley, rice, or small pasta. You can also simmer uncovered to reduce the broth.

MAKE-AHEAD TIPS FOR Beef Cabbage Soup

Make the soup a day ahead to let the flavors deepen. Store it in the fridge and reheat before serving. If you want to pack lunches, portion into microwave-safe containers and keep in the fridge for up to four days.

If you plan to freeze, cool the soup quickly and store in single-serve portions to make thawing easier. Reheat gently on the stove and add a splash of broth or water if the soup thickens too much. For busy days, brown the beef and chop the vegetables a day ahead and keep them in separate containers. This saves 10–15 minutes when you are ready to cook.

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