Cabbage Soup with Ground Beef

This wholesome Cabbage Soup with Ground Beef is my solution for a weeknight meal that needs to be hearty yet easy. It is loaded with tender cabbage, savory ground beef, simmered veggies, and a deeply flavorful broth that warms you from the inside out. Whenever I want a bowl of pure comfort that also sneaks in plenty of veggies, this is my go-to recipe.

Ingredients

• Ground beef: boosts flavor and protein look for 80 percent lean for richness without too much grease
• Olive oil: helps with sautéing the veggies choose extra virgin olive oil for best taste
• Onion: adds sweetness and depth pick a fresh firm onion for vibrant flavor
• Garlic: brings an aromatic punch always use freshly minced garlic
• Carrots and celery: team up for natural sweetness and body pick firm bright colored produce
• Cabbage: makes the soup hearty choose a half head that feels solid and crisp
• Diced tomatoes: provide tang and body go for a good quality canned tomato with no extra sugar
• Beef broth: sets the savory base use low sodium and taste as you go
• Dried basil and oregano: infuse herbal notes check your spice jars for freshness
• Smoked paprika: gives a smoky undertone Spanish smoked is my favorite
• Salt and black pepper: balance everything use freshly ground pepper if possible
• Bay leaf: subtly enhances the broth
• Zucchini (optional): for extra veggies firm and unblemished is best
• Fresh parsley (optional): but adds color and freshness

Step-by-Step Instructions

Brown the Beef:

Brown the ground beef in a large pot over medium heat breaking it up as it cooks until no longer pink drain any extra fat and set the beef aside this step locks in the beefy flavor essential for the broth

Sauté the Aromatics:

If the pot needs more fat swirl in olive oil then sauté diced onion carrots and celery over medium heat for five to six minutes stir often until they start to soften these vegetables lay the flavor foundation

Add the Garlic:

Sprinkle in minced garlic and cook for just one minute stir constantly so it does not burn the aroma should fill your kitchen

Combine the Base:

Return the cooked beef to the pot then add chopped cabbage diced tomatoes with their juice beef broth basil oregano smoked paprika salt pepper and the bay leaf stir everything together to combine all the flavors

Simmer the Soup:

Bring the pot to a gentle boil over medium heat then turn the heat down to low and cover let the soup simmer for twenty five to thirty minutes or until the cabbage and vegetables are very tender

Add Zucchini and Finish:

If you are using zucchini add it in the last ten minutes of simmering so it stays tender but not mushy

Taste and Serve:

Remove the bay leaf taste and adjust the seasoning with more salt or pepper if needed ladle into bowls and garnish with fresh parsley if you like

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Storage Tips

Leftover soup should cool to room temperature before going into an airtight container it keeps well in the refrigerator for up to four days For longer storage freeze the soup in portions and thaw overnight in the fridge You may need to add a splash of broth when reheating since cabbage soups can thicken in the fridge

Ingredient Substitutions

Ground turkey or chicken can replace the ground beef for a lighter version Feel free to toss in bell peppers or green beans if you need to use them up If you prefer a vegetarian option substitute lentils for the beef and use vegetable broth

Serving Suggestions

A thick slice of crusty bread or a handful of oyster crackers works perfectly for dipping If you want a richer touch swirl in a spoonful of sour cream or shredded cheddar cheese sometimes my family asks for both

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Cultural Context

Many cultures have a tradition of cabbage soup This American inspired version borrows from Eastern European comforting recipes but keeps things simple and accessible A great example of budget friendly eating that does not sacrifice flavor

Frequently Asked Questions

→ What vegetables work best in this soup?

Cabbage, carrots, celery, onion, and tomatoes build a flavorful base. Zucchini, green beans, or bell peppers make tasty additions.

→ How long should the soup simmer?

Simmer for about 25–30 minutes, allowing the cabbage and vegetables to become tender and the flavors to meld.

→ Can I use ground turkey instead of beef?

Yes, ground turkey is an easy swap and will still create a hearty, satisfying dish with a lighter profile.

→ How should leftovers be stored?

Cool completely and store in an airtight container in the fridge for up to 4 days, or freeze for 3 months.

→ What herbs and spices add depth?

Dried basil, oregano, smoked paprika, salt, and pepper enhance the broth, while fresh parsley offers a bright finish.