Beef and Cabbage Soup

Yesterday may have technically been the first day of Spring, but when I took my dog out last night before we went to bed, I looked up to see that it was SNOWING. Yeah, so I’m still over here making hot soup because I’ve got a chill that I can’t seem to shake. I decided to make a Beef and Cabbage Soup this week because I’m taking advantage of post-St. Patrick’s Day cabbage sales and I’ve kind of been craving red meat lately. I love combining beef and cabbage because it has this awesome ability to fill you up without weighing you down. This soup is filling, but still surprisingly light, similar to my Beef and Cabbage Stir Fry.

Beef and Cabbage Soup

A bowl of Beef and Cabbage Soup with chunks of crusty bread near by

Use Up Leftover Vegetables

Another reason I love this recipe is that it’s the perfect catch all for leftover vegetables that you may need to use up. I kept this base recipe super simple (and it’s still delish), but there are a number of other vegetables that I think would go really great in this soup, like celery, potato (small cubes), green bell pepper, or carrots. BUT, I would limit it to adding just 2 or 3 to avoid the pot getting too full.

What Type of Tomatoes Can I Use?

I took advantage of canned “stewed” tomatoes for this recipe because I love their subtle sweetness and herb-infused flavor. These are quite common in grocery stores in the U.S., but I’m not sure if there is something similar in other countries. If not, I would substitute a large can of whole peeled tomatoes with juices, and perhaps double the herbs and add a small dose of brown sugar to the soup.

Light, but filling, this Beef and Cabbage Soup will fill you up without weighing you down, and will keep you warm from the inside out. BudgetBytes.com
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4.9 from 28 votes

Beef and Cabbage Soup

Light, but filling, this Beef and Cabbage Soup will fill you up without weighing you down, and will keep you warm from the inside out. 
Total Cost: $9.63 recipe / $1.61 serving
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 6 about 2 cups each

Ingredients

  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 2 Tbsp olive oil ($0.26)
  • 1 lb. ground beef ($5.99)
  • 5 cups cabbage, shredded (about 1 lb.) ($0.29)
  • 2 15oz. cans stewed tomatoes ($0.98)
  • 1/2 tsp dried oregano ($0.05)
  • 1/2 tsp dried basil ($0.05)
  • freshly cracked pepper ($0.7)
  • 6 cups beef broth* ($0.78)
  • 1 Tbsp Worcestershire sauce ($0.06)
  • 1 lemon ($0.32)
  • handfull fresh parsley ($0.25)

Instructions

  • Finely dice the onion and mince the garlic. Add both to a large soup pot with the olive oil and sauté over medium heat until the onions are soft (about 5 minutes). Add the ground beef and continue to sauté until browned. If using a higher fat content beef, drain the fat once the beef has browned.
  • Add the shredded cabbage, stewed tomatoes (with juices), oregano, basil, some freshly cracked pepper (I like it peppery, so about 20 cranks of a pepper mill), the beef broth and Worcestershire sauce. Stir everything to combine.
  • Place a lid on the pot, turn the heat up to high, and let it come to a boil. Once boiling, turn the heat down to low and allow it to simmer for about 30 minutes, or until the cabbage is very soft.
  • Taste the soup and add salt if needed (I did not add salt, but you may need to depending on the type of broth you use). Use a spoon to break any larger pieces of tomato into smaller pieces. Squeeze about 1 Tbsp of lemon juice into the soup and add a handful of chopped fresh parsley. Stir to combine, taste once more and make adjustments if needed, then serve.

Notes

*I use Better Than Bouillon to make my broth, which is less expensive and more flavorful (IMHO) than canned or boxed broths.
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A full pot of finished Beef and Cabbage Soup with bread on the side and a wooden spoon

Front view of a bowl of Beef and Cabbage Soup with parsley on top

Step by Step Photos

Sauté Onion and Garlic in soup pot

Finely dice a yellow onion and mince two cloves of garlic. Add them to a large soup pot with 2 Tbsp olive oil and then sauté over medium heat until the onions are soft (about 5 minutes).

Brown Beef with onion and garlic

Add one pound ground beef and continue to sauté until it is fully browned. If you’re using a higher fat content beef (15% or higher), you may want to drain the fat off after browning. I used 90% lean, so there wasn’t really anything to drain off.

Add Stewed Tomatoes and Cabbage to soup pot

Add two 15oz. cans of stewed tomatoes (with their juices) and about 5 cups of shredded cabbage. This was half of a small cabbage that weighed about 2 lbs. total (so about one pound was used for the soup). Also add 1/2 tsp dried oregano, 1/2 tsp dried basil, and a healthy does of freshly cracked pepper.

Add Beef Broth and Worcestershire Sauce to soup pot

Add 6 cups beef broth and a tablespoon of Worcestershire sauce. Stir everything to combine. Place a lid on the pot and turn the heat up to high. Let the soup come to a boil, then once boiling, turn the heat down to low and let it simmer for about 30 minutes, or until the cabbage is very soft.

Simmered Beef and Cabbage Soup

Once it’s done simmering, use a spoon to break up the larger pieces of tomatoes into smaller bits (they should be quite soft and easy to break apart). Give the soup a taste and add salt if needed.

Add Fresh Parsley and Lemon to finish soup

Squeeze about a tablespoon of fresh lemon juice into the soup and add a handful of chopped fresh parsley. Stir to combine, give it one last taste to check to needed adjustments, and then serve. :)

Finished Beef and Cabbage Soup with a wooden spoon

Eat up!

A bowl of Beef and Cabbage Soup ready to be eaten