Ground Beef And Cabbage Soup

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This comforting, homestyle Ground Beef and Cabbage Soup is a hearty, one-pot meal packed with savory beef, tender cabbage, and aromatic vegetables in a rich tomato-beef broth. It comes together easily and tastes even better the next day as the flavors meld.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Servings: 6

Ingredients

  • The Base & Meat:
    • 1 pound lean ground beef
    • 1 tablespoon olive oil (or neutral cooking oil)
    • 1 medium yellow onion, diced
    • 3 cloves garlic, minced
    • 2 medium carrots, sliced into rounds
    • 2 stalks celery, diced
  • The Vegetables & Liquids:
    • 1 small head green cabbage (about 2 pounds), cored and coarsely chopped
    • 1 can (14.5 ounces) diced tomatoes (undrained)
    • 1 can (8 ounces) tomato sauce
    • 4 to 5 cups low-sodium beef broth (adjust depending on how thick you like your soup)
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 2 dry bay leaves
    • 1 teaspoon kosher salt (plus more to taste)
    • 1/2 teaspoon freshly ground black pepper
  • The Finish:
    • 1 tablespoon apple cider vinegar or fresh lemon juice (to brighten the broth at the end)
    • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Brown the Ground Beef

  • Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
  • Add the ground beef, breaking it apart with a wooden spoon. Cook until thoroughly browned and no pink remains (about 5 to 6 minutes).
  • Use a slotted spoon to transfer the cooked beef to a clean plate, leaving the rendered fat in the pot.

2. Sauté the Aromatics

  • Turn the heat down to medium. Add the diced onions, sliced carrots, and celery directly into the remaining beef fat in the pot.
  • Sauté for 5 to 7 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften.
  • Add the minced garlic and cook for another 30 to 60 seconds until fragrant.

3. Build the Soup

  • Add the chopped green cabbage to the pot. It will look voluminous at first, but it will shrink down significantly as it cooks. Stir it around with the aromatics for 2 to 3 minutes.
  • Pour in the diced tomatoes (with juices), tomato sauce, and beef broth.
  • Drop in the dried oregano, dried thyme, bay leaves, salt, and black pepper. Stir well to combine.

4. Simmer to Tender Perfection

  • Return the browned ground beef (along with any resting juices) back into the pot.
  • Bring the soup to a gentle boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer for 20 to 25 minutes, or until the cabbage and carrots are tender.

5. Season and Serve

  • Remove the pot from the heat and take out the bay leaves.
  • Stir in the apple cider vinegar or lemon juice (this subtle acid cuts through the richness of the beef and brightens all the vegetable flavors). Taste the broth and add extra salt and pepper if needed.
  • Ladle into warm bowls, garnish with freshly chopped parsley, and serve hot with crusty bread or crackers.

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