Name: Cabbage Soup With Beef
Prep time: 10 min
Cook time: PT-489214H37M17S
Total time: 40 min
Cuisine: American
Ingredients: 1 Tbsp olive oil or avocado oil; 1 lb lean ground beef; 1 tsp sea salt; 1 tsp dried oregano; 1 tsp dried thyme; 1 medium yellow onion, diced; 2 garlic cloves, minced; 3 medium carrots, peeled and chopped; 3 celery ribs, chopped; 1 medium green cabbage, chopped; 28 oz diced or crushed tomatoes; 4 cups beef bone broth or stock; Garnish: freshly chopped parsley

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Cabbage Soup With Beef is a hearty, flavorful, and nutrient-packed dish that’s perfect for cozy dinners. Loaded with lean ground beef, tender cabbage, carrots, celery, and tomatoes, this soup is simmered in a rich beef broth and seasoned with herbs for the ultimate comfort food. It’s simple to prepare and versatile enough to make in a crockpot, stovetop, or Instant Pot.

Why You’ll Love This Recipe

This soup is a wholesome, low-carb, and budget-friendly meal that’s filling without being heavy. The ground beef adds protein, while cabbage and other vegetables bring plenty of vitamins and fiber. It’s perfect for meal prep since it tastes even better the next day, and it freezes beautifully. Whether you’re cooking for your family or batch-prepping for the week, this soup will quickly become a favorite.

Cabbage Soup With Beef

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil or avocado oil
1 pound lean ground beef (preferably grass-fed)
1 teaspoon sea salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 medium yellow onion, diced
2 garlic cloves, minced
3 medium carrots, peeled and chopped
3 celery ribs, chopped
1 medium green cabbage, chopped
28 ounces diced or crushed tomatoes
4 cups beef bone broth or stock
Fresh parsley, chopped (for garnish)

Directions

Crockpot Method:

Chop the onion, carrots, celery, and cabbage into bite-size pieces. Add the cabbage to the crockpot.
Heat a skillet over medium heat. Add oil, onions, and ground beef. Cook until beef is browned and crumbled. Season with sea salt, oregano, and thyme.
Transfer the beef and onion mixture to the crockpot. Add garlic, carrots, celery, tomatoes, and beef broth.
Cover and cook on LOW for 5–6 hours or on HIGH for 2–3 hours. LOW is recommended for best flavor.

Stovetop Method:

Follow the same prep steps, cooking the beef, onions, and seasonings in a large stockpot instead of a skillet.
Add garlic, carrots, celery, tomatoes, cabbage, and broth. Bring to a boil.
Reduce heat and simmer on low, covered, for 20–30 minutes or until vegetables are tender.

Instant Pot Method:

Press the “sauté” button and heat oil. Add onion and cook for 3–4 minutes.
Stir in garlic and beef, cooking until browned, about 5 minutes. Season with sea salt, oregano, and thyme. Spoon out excess fat if needed.
Add carrots, celery, tomatoes, cabbage, and broth.
Close the lid, set the valve to “sealing,” press “manual,” and cook on high pressure for 8 minutes. Allow 15 minutes for the pot to come to pressure.
Once done, carefully quick-release the steam.

To Serve:
Taste and adjust seasoning with salt and pepper. Ladle soup into bowls, garnish with parsley, and serve warm.

Servings and timing

This recipe makes about 6 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes (stovetop) or 5–6 hours (crockpot) or 8 minutes under pressure (Instant Pot)
Total Time: 40 minutes (stovetop)

Variations

Spicy Version: Add red pepper flakes or diced jalapeños for extra heat.
Different Protein: Use ground turkey, chicken, or sausage instead of beef.
Low-Carb Boost: Add zucchini, spinach, or bell peppers for more vegetables.
Hearty Option: Stir in cooked rice, quinoa, or barley for a filling twist.
Tomato-Free: Replace tomatoes with extra broth and a splash of apple cider vinegar for tang.

Storage/Reheating

Storage: Store cooled soup in an airtight container in the refrigerator for up to 4–5 days.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat on the stovetop over medium heat or in the microwave until hot. Add extra broth if needed to thin.

FAQs

Do I need to brown the beef first?

Yes, browning adds flavor and prevents the soup from becoming greasy.

Can I use purple cabbage instead of green?

Yes, but it will slightly change the color of the soup.

Can I make this soup vegetarian?

Yes, omit the beef and use vegetable stock along with extra beans or lentils for protein.

What’s the best cut of beef to use?

Ground beef works best, but ground turkey, chicken, or sausage are great substitutes.

Can I add potatoes?

Yes, diced potatoes or sweet potatoes can be added for a heartier soup.

Can I use fresh tomatoes?

Yes, use about 4–5 chopped fresh tomatoes instead of canned.

Will the cabbage get mushy?

Not if you cook it just until tender. Avoid overcooking for best texture.

Can I double this recipe?

Yes, but make sure your crockpot, pot, or Instant Pot can handle the extra volume.

Is this soup keto-friendly?

Yes, as long as you keep out starchy add-ins like potatoes or grains.

Can I prep the veggies in advance?

Absolutely. Chop the vegetables up to 2 days ahead and store them in the fridge until ready to cook.

Conclusion

Cabbage Soup With Beef is a hearty, wholesome dish that’s easy to make and full of flavor. With its tender veggies, seasoned beef, and savory broth, it’s a perfect recipe for weeknight dinners or meal prep. Whether made in the crockpot, Instant Pot, or stovetop, this soup will keep you warm and satisfied any time of the year.