Hearty Cabbage Soup with Ground Beef: Cozy, Budget-Friendly Comfort

When chilly evenings roll in and you want a dinner that feels like a hug, this Hearty Cabbage Soup with Ground Beef is the pot to reach for. It’s a cozy blend of savory beef, sweet tender cabbage, tomatoes, carrots, and potatoes—all simmered with garlic, herbs, and a whisper of smoked paprika. The broth turns rich and flavorful without getting heavy, and every spoonful delivers old-school, homey comfort that’s kind to your budget and easy on weeknights.

From my Asheville kitchen to yours, we’ll keep the technique simple and the flavors bold. I’ll show you exactly how to brown the beef so the base tastes meaty (not greasy), how to time the veggies for perfect texture, and how to finish with brightness so the soup never tastes flat. Grab your favorite Dutch oven—let’s make a big, feel-good batch.

Why You’ll Love Hearty Cabbage Soup with Ground Beef

• Big comfort, simple steps: One pot, familiar ingredients, dependable results.
• Balanced & bright: Savory beef + sweet cabbage + tomato tang + fresh herbs.
• Meal-prep friendly: Makes generous servings and reheats like a dream.
• Budget-wise yet satisfying: Everyday pantry staples stretch into a full meal.
• Customizable: Swap potatoes for cauliflower, go spicier, or make it grainy with rice or barley.
• Nutritious without fuss: Protein, fiber, and veggies in every bowl.

Ingredients:

• 1 lb (450 g) ground beef (85–90% lean)
• 1 tbsp olive oil (only if beef is very lean)
• 1 medium yellow onion, diced
• 2 ribs celery, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika (optional, for depth)
• 1 tsp dried oregano
• 1 tsp dried thyme (or 2 tsp Italian seasoning)
• 1 bay leaf
• 1 (14.5–15 oz) can diced tomatoes (with juices)
• 6 cups (1.4 L) low-sodium beef or chicken broth
• 3 cups chopped green cabbage (about ½ medium head), 1-inch pieces
• 2 medium Yukon Gold potatoes, ½-inch cubes (or 1½ cups cauliflower for low-carb)
• 1 tbsp Worcestershire sauce (optional, umami boost)
• ¾–1 tsp kosher salt, to taste
• ½ tsp black pepper, to taste
• 1–2 tsp red wine vinegar or lemon juice, to finish
• Chopped parsley or dill, for garnish

Optional add-ins (choose 1–2):

• ½ cup uncooked long-grain rice (add with broth)
• ½ cup pearled barley (simmer longer until tender)
• 1 cup shredded cabbage extra for bulk
• ½ tsp crushed red pepper for gentle heat

Step-by-Step Instructions

1. Brown the beef:
   Heat a large pot or Dutch oven over medium-high. Add ground beef (and olive oil if using). Cook, breaking it up, until well browned with crispy bits, 6–8 minutes. Spoon off excess fat, leaving about 1 tablespoon for flavor.
2. Sauté aromatics:
   Add onion, celery, and carrots with a pinch of salt. Cook, stirring, 5–6 minutes until softened and golden at the edges. Stir in garlic; cook 30 seconds.
3. Build umami:
   Stir in tomato paste; cook 1–2 minutes to caramelize slightly. Add smoked paprika, oregano, thyme, and bay leaf; stir until fragrant.
4. Add liquids & bulk:
   Pour in diced tomatoes (with juices) and broth. Stir well, scraping the pot bottom. Add cabbage and potatoes. If using, add Worcestershire now.
5. Simmer:
   Bring to a lively simmer, then reduce heat to medium-low. Cook 20–25 minutes, stirring occasionally, until potatoes are tender and cabbage is silky.
6. Season & brighten:
   Remove bay leaf. Taste and season with salt and pepper. Add 1–2 teaspoons red wine vinegar or lemon juice to brighten.
7. Serve:
   Ladle into bowls. Finish with chopped parsley or dill and a crack of black pepper. Add a drizzle of olive oil if you like a glossy finish.

ow to Serve Hearty Cabbage Soup with Ground Beef

This soup is a natural “meal in a bowl,” but a couple of thoughtful add-ons turn it into a complete, company-friendly supper. I like to serve it piping hot in warm bowls to keep the broth steamy. A sprinkle of fresh parsley or dill adds color and an herbal top note that lifts the beefy base. If you want a little richness, swirl in a teaspoon of olive oil or a pat of butter just before serving—tiny addition, big mouthfeel.

For texture and contrast, set out crusty bread, buttered rye, or garlic toasts to dunk into the broth. If you’re leaning low-carb, try Parmesan crisps or seeded crackers. A light vinegar-dressed side salad (romaine, red onion, and cucumbers) balances the soup’s warmth with crunch and acidity. If you prefer a heartier plate, spoon the soup over a small scoop of steamed rice, buttered noodles, or barley—classic diner comfort.

If you’re hosting, build a topping bar: bowls of chopped dill, parsley, scallions, red pepper flakes, grated Parmesan, lemon wedges, and sour cream. Everyone can customize—extra bright, extra creamy, or a touch spicy. For beverages, keep it simple: sparkling water with lemon, unsweetened iced tea, or a malty amber ale. A medium-bodied red wine (like Montepulciano or Merlot) also plays nicely with the tomato base and beef.

Finally, don’t underestimate the value of time: like many stews, the soup gets even better after resting 20–30 minutes (or overnight). Rewarm gently and finish with fresh herbs and a splash of acid so every spoon tastes lively, not heavy.

How to Store Hearty Cabbage Soup with Ground Beef

This soup was born for meal prep. Cool it quickly—let the pot sit off heat 15–20 minutes, then transfer to shallow containers.

Refrigerate: Store in airtight containers up to 4 days. Cabbage and potatoes will continue to absorb flavor, so the broth tastes even deeper on day two. If the soup thickens after chilling, whisk in a splash of warm broth or water when reheating.

Freeze: Portion into freezer-safe containers (leave ½ inch headspace) and freeze up to 3 months. For the best texture after thawing, undercook the potatoes by 2–3 minutes before freezing, or swap potatoes for cauliflower (which holds better). Label with the date so future you doesn’t guess.

Reheat (stovetop): Warm over low to medium-low heat, stirring occasionally until hot. Avoid a hard boil to keep veggies intact. Add a dash of water or broth if it’s thicker than you prefer.

Microwave: Reheat single servings at 70% power in 60–90 second bursts, stirring between rounds. Cover loosely to avoid splatters.

Revive & refresh: Right before serving leftovers, add a squeeze of lemon or a teaspoon of red wine vinegar and a shower of fresh herbs. That tiny bit of acid makes reheated soup taste freshly made.

Food safety: Refrigerate within 2 hours of cooking. Always reheat to steaming hot (165°F/74°C). If anything smells off, play it safe and discard.

Tips to Make Hearty Cabbage Soup with Ground Beef

• Really brown the beef: Deep browning builds the soup’s backbone. Cook in a wide pot and don’t stir constantly; let fond develop.
• Season in layers: Light salt during the sauté, then again after simmering. You’ll use less salt with more control.
• Tomato paste matters: Cook it until brick red and fragrant to avoid raw acidity.
• Cut veggies evenly: ½-inch potato cubes and bite-size cabbage pieces cook at the same pace.
• Mind the simmer: A gentle simmer keeps cabbage tender and potatoes intact.
• Finish with acid: Red wine vinegar or lemon brightens the broth and keeps the flavor from feeling heavy.
• Make it richer (optional): A tablespoon of butter or a splash of olive oil at the end adds silky body.
• Boost protein: Stir in an extra ½ pound of browned beef or add a cup of cooked beans (kidney or cannellini).
• Low-carb swap: Replace potatoes with cauliflower florets and simmer just until crisp-tender.
• Thicker broth: Add ½ cup uncooked rice with the broth (add 10–12 minutes to cook time) or simmer uncovered a few minutes to reduce.

Pro move: if the broth tastes great but lacks oomph, add ½ teaspoon soy sauce or Worcestershire—fast, invisible umami.

Variations of Hearty Cabbage Soup with Ground Beef

1. Unstuffed Cabbage Roll Soup: Add ½ cup uncooked long-grain rice with the broth and a splash of apple cider vinegar. Finish with extra dill.
2. Spicy Firehouse Version: Use fire-roasted tomatoes, add 1–2 teaspoons crushed red pepper (or diced jalapeño), and finish with hot sauce.
3. Low-Carb Keto: Swap potatoes for cauliflower, use beef bone broth, and add a knob of butter at the end for richness.
4. Smoky Paprika & Bacon: Render 2–3 strips of chopped bacon first; brown beef in the fat. Add an extra ½ tsp smoked paprika.
5. Italian-Style: Add 1 teaspoon fennel seeds with the spices and finish with Parmesan and fresh basil.
6. Bean-Boosted: Stir in a can of white beans or kidney beans for extra fiber and protein.
7. Barley Comfort: Add ½ cup pearled barley with the broth; simmer until tender (extend cook time 15–20 minutes).
8. Veggie-Heavy: Fold in zucchini coins during the last 8 minutes and a handful of spinach at the end.

Can I use ground turkey instead of beef?
Yes. Brown turkey the same way; add 1 teaspoon extra olive oil and a splash of Worcestershire for depth.

How do I keep potatoes from getting mushy?
Cut them evenly and simmer gently. Add them after the broth comes to a simmer and cook just until tender.

Can I make this in a slow cooker?
Brown beef and aromatics on the stove, then transfer to the slow cooker with remaining ingredients. Cook on LOW 6–7 hours. Add the vinegar/lemon at the end.

Is this freezer-friendly?
Yes. For best texture, slightly undercook potatoes or swap for cauliflower, then cool and freeze up to 3 months.

How can I make it dairy-free and gluten-free?
It’s naturally dairy-free. Use gluten-free Worcestershire or skip it to keep the soup gluten-free.

Final Thoughts

This Hearty Cabbage Soup with Ground Beef proves that simple, old-fashioned flavors still win the dinner table. It’s hearty but bright, budget-friendly yet satisfying, and endlessly adaptable to your mood and pantry. Ladle it up with a hunk of bread or a sprinkle of fresh herbs and call it a night—comfort achieved.

Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.

Hearty Cabbage Soup with Ground Beef

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Rosie
• Total Time: 45 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This Hearty Cabbage Soup with Ground Beef is cozy, budget-friendly comfort—savory beef, sweet cabbage, tomatoes, potatoes, and herbs simmered into a rich, satisfying broth.

---

Ingredients

Scale 1x2x3x

• 1 lb ground beef (85–90% lean)
• 1 tbsp olive oil (if beef is very lean)
• 1 medium yellow onion, diced
• 2 ribs celery, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika (optional)
• 1 tsp dried oregano
• 1 tsp dried thyme (or 2 tsp Italian seasoning)
• 1 bay leaf
• 1 (14.5–15 oz) can diced tomatoes, with juices
• 6 cups low-sodium broth (beef or chicken)
• 3 cups chopped green cabbage (about 1/2 head)
• 2 medium Yukon Gold potatoes, 1/2-inch cubes (or 1 1/2 cups cauliflower for low-carb)
• 1 tbsp Worcestershire sauce (optional)
• 3/4–1 tsp kosher salt, to taste
• 1/2 tsp black pepper, to taste
• 1–2 tsp red wine vinegar or lemon juice, to finish
• Chopped parsley or dill, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Brown ground beef in a large pot over medium-high heat until well browned, 6–8 minutes. Drain excess fat, leaving about 1 tbsp.

2. Add onion, celery, and carrots with a pinch of salt; cook 5–6 minutes until softened. Stir in garlic; cook 30 seconds.

3. Stir in tomato paste; cook 1–2 minutes. Add smoked paprika, oregano, thyme, and bay leaf; stir until fragrant.

4. Add diced tomatoes and broth; stir, scraping up browned bits. Add cabbage, potatoes, and Worcestershire (if using).

5. Bring to a lively simmer; reduce heat and cook 20–25 minutes until potatoes are tender and cabbage is silky.

6. Remove bay leaf. Season to taste with salt and pepper. Stir in red wine vinegar or lemon juice to brighten.

7. Ladle into bowls and garnish with parsley or dill.

Notes

For low-carb, replace potatoes with cauliflower and simmer just until crisp-tender.

To thicken, add 1/2 cup uncooked rice or pearled barley with the broth (add cook time as needed).

Finish each bowl with a drizzle of olive oil for a glossy, rich mouthfeel.

Leftovers improve overnight; reheat gently and refresh with lemon or vinegar and herbs.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 290
• Sugar: 6g
• Sodium: 760mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 55mg