Beef and Cabbage Soup

This Beef and Cabbage Soup is simple, hearty, and quietly comforting. Ground beef, tender cabbage, and vegetables simmer together in a rich tomato-beef broth for an easy, satisfying meal that only gets better with time.

Prep Time15

Cook Time1

Total Time1 15

Course: Lunch, Main Course, Soup

Cuisine: American

Keyword: beef and cabbage soup

Servings:

Calories: 201kcal

Author: Joanna Cismaru

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
1 medium onion chopped
2 cloves garlic minced
2 carrots peeled and diced
2 stalks celery chopped
½ head green cabbage chopped
14.5 ounces diced tomatoes 1 can
6 cups beef broth low sodium
1 tablespoon tomato paste
1 beef bouillon cube
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon Worcestershire sauce
1 teaspoon sugar balances the acidity, trust me
chopped parsley or a dollop of sour cream Optional garnish:

US Customary - Metric

Instructions

Heat olive oil in a large soup pot over medium heat. Add the ground beef and cook until no longer pink, breaking it up as it browns. Drain excess fat if needed.
Stir in the onion, carrots, and celery. Cook for 5 to 6 minutes until softened. Add garlic and cook for another 30 seconds.
Stir in tomato paste, beef bouillon cube, paprika, oregano, salt, and pepper. Let that cook out for 1 minute.
Add the diced tomatoes and Worcestershire sauce. Pour in the beef broth and stir.
Toss in the chopped cabbage, and sprinkle in the sugar. Stir everything together. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, or until the cabbage is tender and the soup is rich and flavorful.
Adjust salt and pepper if needed. Serve with fresh parsley or a swirl of sour cream if you’re feeling fancy.

Notes

This soup is meant to be unfussy. Chop everything roughly and don’t stress about perfect knife work.
Lean ground beef keeps the broth rich without excess grease, but any ground beef will work if drained well.
Let the soup simmer uncovered so the flavors concentrate and the cabbage softens properly. Rushing it is rarely rewarded.
The small amount of sugar is there to balance the acidity of the tomatoes, not to sweeten the soup. You won’t taste it, but you’ll miss it if it’s gone.
For a slightly richer finish, add a spoonful of sour cream to each bowl just before serving.
This soup thickens as it cools. If reheating leftovers, add a splash of broth or water to loosen it back up.

Nutrition