Dinner

Beef-Cabbage Soup Recipe

ByMariam Harutyunyan September 15, 2026September 15, 2026

Introduction

This hearty Beef-Cabbage Soup combines tender ground beef and fresh vegetables in a flavorful broth. It’s a comforting and nutritious meal that’s perfect for chilly days or anytime you want a wholesome, easy-to-make soup.

A beige bowl filled with a chunky tomato-based soup that has three main layers: the bottom layer is a rich red broth, the middle layer consists of large, soft pieces of light yellow cabbage and orange carrots, and the top layer shows browned ground meat and bright green parsley leaves scattered on top. A silver spoon rests inside the bowl, lifting a piece of cabbage and parsley. Around the bowl, there are small white dishes with black pepper and white salt, and a glass bowl with more fresh green parsley, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium yellow onion, chopped

1 large carrot, diced
1 celery rib, diced

1 1/2 teaspoons Italian seasoning
4 cloves garlic, minced

1 pound lean ground beef
5 cups green cabbage, chopped
1 28-ounce can diced tomatoes with juice

6 cups low-sodium beef broth
1 bay leaf
Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and celery along with the Italian seasoning and minced garlic. Sauté for about 5 minutes until the vegetables soften.
Step 2: Add the lean ground beef to the pot. Cook until the meat is browned and broken into small pieces. Drain excess fat if necessary.

Step 3: Stir in the chopped cabbage, diced tomatoes with their juice, beef broth, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes until the cabbage and other vegetables are tender.
Step 4: Remove the bay leaf. Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley, and enjoy.

Tips & Variations

For a spicier kick, add a pinch of crushed red pepper flakes during the sauté step.

You can substitute ground turkey or chicken for the beef for a lighter version.
Adding a splash of vinegar or lemon juice before serving brightens up the flavors.
Use kale or spinach instead of cabbage for a different leafy green option.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat until heated through. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A large round white pot filled with a chunky soup sits on a white marbled surface, layered with browned ground meat, orange carrot pieces, red diced tomatoes, pale yellow cabbage slices, and bright green parsley leaves scattered on top; a silver ladle rests inside the pot, partially submerged in the reddish broth. Below the pot, a white bowl holds a serving of the same soup, showing all the colorful ingredients with a silver spoon resting inside. To the side, an empty textured brown bowl contains a metal ladle. A beige cloth with a gold stripe is casually placed next to the pot, and a small glass bowl containing fresh chopped green herbs is visible in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the cabbage is tender.

Is this soup low-carb?

Yes, this Beef-Cabbage Soup is relatively low in carbs, especially since it uses cabbage and other non-starchy vegetables. It’s a great option for low-carb or keto-friendly meals.