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Comforting Cabbage Soup Easy Beef Veggie Recipe 2025 12 27 210524 150x150 1

Comforting Cabbage Soup

A delightful one-pot wonder combining tender beef, colorful veggies, and hearty cabbage, perfect for warming up on a chilly winter day.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 175
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 2-3 medium carrots, peeled & diced
  • 2 stalks celery, diced
  • 4-6 cloves garlic, minced
  • 1 lb lean ground beef (or turkey)
  • 1 large head green cabbage (2-2.5 lbs), cored & chopped
  • 2 medium potatoes, peeled & diced (1/2-inch cubes)
  • 1 28 oz can crushed tomatoes
  • 6-8 cups beef broth
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • Salt & black pepper, to taste
  • 1/4 cup fresh parsley, chopped (optional)
  • splash apple cider vinegar or lemon juice (optional)

Method
 

Preparation
  1. Dice the onion, carrots, and celery; mince the garlic; core and chop the cabbage into bite-sized pieces; and peel and dice the potatoes into 1/2-inch cubes.
Cooking
  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add diced onion, carrots, and celery, sautéing for 7-10 minutes until softened and fragrant.
  3. Stir in minced garlic for the last minute.
  4. Add ground beef, browning for about 5-7 minutes until no longer pink. Drain excess fat if necessary, then mix with vegetables.
  5. Stir in crushed tomatoes, 6 cups of beef broth, bay leaves, thyme, and oregano. Bring to a gentle boil.
  6. Reduce heat to low, cover, and simmer for about 15-20 minutes.
  7. Add the diced potatoes and chopped cabbage, stirring gently.
  8. Cover again and simmer for another 20-30 minutes, or until potatoes are fork-tender and cabbage is soft.
  9. Taste and adjust seasoning with salt, black pepper, and a splash of vinegar or lemon juice.
  10. Remove bay leaves and ladle into bowls. Garnish with parsley if desired.

Notes

For a creamier soup, add a splash of heavy cream or sour cream before serving. Store leftovers in an airtight container in the fridge for up to a week, or freeze for up to three months.