Meaty Veggie Cabbage Soup is a hearty, nourishing, and flavor-packed one-pot meal that’s perfect for chilly evenings, meal prep, or whenever you’re craving wholesome comfort food. Lean ground beef is browned with onions and garlic, then simmered with tender cabbage, colorful vegetables, and a rich tomato-based broth seasoned with aromatic herbs and spices. Every spoonful is loaded with savory beef, soft cabbage, carrots, celery, and tomatoes, creating a satisfying soup that’s both filling and nutritious. This recipe is easy to prepare using simple pantry ingredients and is ideal for feeding a family or making ahead for the week. It reheats beautifully, making it an excellent choice for leftovers. Serve it with crusty bread, buttery dinner rolls, or a fresh green salad for a complete and comforting meal everyone will enjoy.
Ingredients
For the Soup
- 1 lb lean ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups green cabbage, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 green bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 2 tbsp tomato paste
Seasonings
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
For Garnish
- Chopped fresh parsley
- Grated Parmesan cheese (optional)
Step-by-Step Instructions
Step 1: Brown the Beef
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles until browned. Drain excess grease if necessary.
Step 2: Sauté the Aromatics
Add the diced onion and cook for about 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Add the Vegetables
Mix in the carrots, celery, bell pepper, and chopped cabbage. Cook for about 5 minutes, stirring occasionally until the vegetables begin to soften.
Step 4: Build the Broth
Add the diced tomatoes, tomato paste, and beef broth. Stir well until the tomato paste is completely dissolved into the broth.
Step 5: Season the Soup
Add the Italian seasoning, paprika, dried thyme, bay leaf, salt, and black pepper. Stir to combine.
Step 6: Simmer
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, allowing the vegetables to become tender and the flavors to develop.
Step 7: Taste and Adjust
Remove the bay leaf. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Step 8: Rest
Let the soup sit for about 5 minutes before serving to allow the flavors to blend even more.
Step 9: Garnish
Ladle into serving bowls and garnish with chopped fresh parsley and grated Parmesan cheese if desired.
Step 10: Serve
Enjoy hot with crusty bread, garlic toast, cornbread, or a fresh side salad for a complete meal.
Tips, Notes & Q&A
Tips
- Use lean ground beef for a rich flavor with less grease.
- Chop the vegetables into similar sizes so they cook evenly.
- Add zucchini, green beans, or spinach for extra vegetables.
- A splash of Worcestershire sauce adds deeper savory flavor.
- This soup tastes even better the next day after the flavors have blended.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze individual portions for up to 3 months for easy meals.
Q&A
Can I use ground turkey instead of beef?
Yes. Ground turkey or ground chicken are excellent lighter alternatives.
Can I make this in a slow cooker?
Absolutely. Brown the beef first, then transfer everything to the slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Can I make this low-carb?
Yes. Simply skip any starchy vegetables and enjoy the soup as written with cabbage and non-starchy vegetables.
What can I serve with cabbage soup?
Crusty bread, garlic bread, cornbread, grilled cheese sandwiches, or a crisp green salad all pair wonderfully.
Servings & Nutrition
Servings: 6
Approximate Nutrition (Per Serving):
- Calories: 285
- Protein: 22g
- Carbohydrates: 13g
- Fat: 16g
- Saturated Fat: 5g
- Fiber: 4g
- Sugar: 7g
- Sodium: 640mg