Tangy Beef And Cabbage Soup
There’s something comforting and honest about a bowl of beef and cabbage soup—especially when brightened with a tangy touch.
This recipe is a celebration of humble ingredients transformed by time and a splash of red wine vinegar, which lifts and deepens the flavors. Hearty ground beef, tender beans, and crisp vegetables come together in a savory broth that’s both nourishing and vibrant.
Every spoonful is a reminder that even the simplest soups can surprise you—with warmth, complexity, and the power to gather loved ones around the table.
Why People Will Love This Tangy Beef and Cabbage Soup Recipe:
Bright, Tangy Depth: The addition of red wine vinegar brings a lively, unexpected tang that awakens the palate and sets this soup apart from traditional beef soups.
Comforting Hearty Texture: Every bowl is filled with ground beef, beans, and tender vegetables, creating a meal that satisfies both hunger and soul.
Balanced Nourishment: Cabbage and beans add wholesome nutrition and fiber, making the soup as nourishing as it is flavorful.
Layered Flavors: Slow simmering allows the chili powder, cumin, and garlic to meld with the tomatoes and broth, building a complex taste that unfolds with every bite.
Adaptable and Inviting: This recipe welcomes variations—adjust the spice, toss in extra veggies, or finish with your favorite toppings—so every bowl can be tailored to individual comfort and joy.
Key Ingredients:
Ground beef forms the savory heart of the soup, offering richness and depth that anchors every spoonful.
Chopped cabbage brings gentle sweetness and tender texture, transforming with slow cooking into soft, comforting layers.
Red wine vinegar is the soul of the recipe—its bright, tangy note awakens the broth, lending energy and a lingering complexity.
Kidney beans add substance and earthiness, making each bowl satisfying and protein-rich.
Bell pepper, onion, and celery create an aromatic foundation, their flavors melting into the background to build warmth and depth.
A blend of spices—chili powder, cumin, garlic powder— gives the soup a subtle heat and savory complexity, rounding out the flavor with every bite.
Expert Tips:
Brown the Beef Well: Take time to deeply brown the ground beef in your skillet. This step builds rich, savory flavor as the foundation for the entire soup.
Layer the Aromatics: Sauté the onions, celery, and bell pepper until just softened before adding them to the crock pot or stew pot. This coaxes out their sweetness and adds an extra dimension of flavor.
Balance the Vinegar: Add the red wine vinegar in stages, tasting as you go. This lets you find the perfect level of tang—brightening the soup without overpowering its warmth.
Cut Cabbage Evenly: Chop the cabbage into bite-sized, uniform pieces so it cooks evenly and melds smoothly into the soup.
Simmer Slowly: Whether using a crock pot or stovetop, let the soup cook gently. The long, slow simmer allows the spices and vinegar to infuse deeply, softening the vegetables and harmonizing the flavors.
Finish With Freshness: Right before serving, consider a squeeze of lemon or a handful of fresh herbs (like parsley or dill) to lift the flavors even more.
Custom Toppings: Shredded cheddar, a dollop of sour cream, or a sprinkle of fresh herbs can add contrast and richness—let everyone at the table make their bowl their own.
Tangy Beef And Cabbage Soup
Ingredients
1 pound ground beef
1 large onion, chopped
2 to 3 stalks celery, chopped (Optional)
1 large green or red bell pepper, chopped
1 (14.5 ounce) can kidney beans, drained and rinsed
1/2 head cabbage, chopped
2 (14.5 ounce) cans beef broth
1 (14.5 ounce) can diced tomatoes
¼ cup red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper (or more to taste)
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Instructions:
In a skillet over medium heat, brown the ground beef until fully cooked. Drain off any excess fat.
Transfer the cooked beef to your crock pot. Add the chopped onion, celery, bell pepper, kidney beans, and cabbage.
In a separate bowl, whisk together the beef broth, diced tomatoes, red wine vinegar, salt, black pepper, chili powder, cumin, and garlic powder.
Pour the broth mixture over the ingredients in the crock pot, ensuring everything is well combined.
Cover and cook on low for 6 to 7 hours, or on high for 4 hours, until the vegetables are tender and the flavors are well blended.
(Optional) This soup can also be prepared on the stovetop in a large stew pot—just follow the same steps and simmer until the vegetables are soft and the flavors have melded.
Serve hot, topped with shredded cheddar cheese and a dollop of sour cream, if desired.
Important Notes When Making Tangy Beef and Cabbage Soup Recipe:
Quality of Ingredients Shows: With a simple soup like this, the freshness of your vegetables, the quality of the ground beef, and the character of your vinegar all shine through in the finished dish.
Tanginess Is the Signature: The red wine vinegar sets this recipe apart—use it boldly, but balance it carefully to ensure the tang uplifts rather than overpowers the other flavors.
Let It Simmer: Slow, gentle cooking not only softens the cabbage and blends the spices but also deepens the savory base, making each bowl more harmonious and full-bodied.
Adaptability Is Strength: This soup is forgiving—swap beans, use different bell peppers, or add extra vegetables to suit what you have or crave.
Soup That Gets Better: Like many stews, this soup often tastes even richer the next day, as the flavors meld and mature—making it perfect for leftovers or meal prep.
How To Enjoy Tangy Beef and Cabbage Soup After Cooking
Let It Rest Briefly: After cooking, allow the soup to rest off heat for 10–15 minutes. This brief pause lets the flavors settle and deepen, and makes serving easier.
Stir and Taste: Before serving, give the soup a gentle stir and taste for seasoning. Adjust with a pinch more salt, pepper, or a splash of vinegar if you crave extra brightness.
Serve Hot and Hearty: Ladle the soup into generous bowls, making sure each serving is full of beef, beans, and tender vegetables.
Add Fresh Toppings: Elevate each bowl with shredded cheddar cheese, a dollop of sour cream, or a sprinkle of fresh herbs for a contrast of creaminess, richness, and color.
Pair Thoughtfully: Enjoy alongside crusty bread, a slice of rye, or even a simple green salad to complete the meal and soak up every drop of tangy broth.
Savor the Contrast: Notice the interplay of tangy, savory, and slightly sweet flavors—each spoonful offering warmth and complexity.
Share and Revisit: This soup invites sharing—gather around the table with loved ones. Leftovers can be even better the next day as the flavors meld, so don’t hesitate to make extra.
Nutrition Information:
For one serving of Tangy Beef and Cabbage Soup (assuming 8 servings per batch), presented in your requested format:
Calories: 185 kcal | Total Fat: 7.2 g | Saturated Fat: 2.5 g | Monounsaturated Fat: 2.8 g | Polyunsaturated Fat: 0.7 g | Cholesterol: 38 mg | Sodium: 550–700 mg (depending on added salt and broth) | Total Carbohydrates: 17 g | Dietary Fiber: 4.5 g | Sugars: 6.1 g | Protein: 15.2 g
Frequently Asked Questions:
Can I use ground turkey or chicken instead of beef?
Yes, you can substitute ground turkey or chicken for a lighter version. Just note that the flavor will be milder, so you might want to adjust the seasoning or add a splash more vinegar for balance.
How can I make this soup vegetarian or vegan?
Omit the ground beef and use extra beans or lentils for protein. Substitute vegetable broth for beef broth, and add extra vegetables if desired for a hearty plant-based version.
Will the soup be too sour with ¼ cup of red wine vinegar?
The vinegar adds a bright, tangy note but shouldn’t overwhelm the dish. If you prefer a gentler tang, start with 2 tablespoons and add more to taste at the end of cooking.
What’s the best way to store and reheat leftovers?
Allow the soup to cool, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I freeze Tangy Beef and Cabbage Soup?
Yes, this soup freezes well! Let it cool completely, then portion into freezer-safe containers. Thaw in the fridge overnight and reheat gently, stirring well to restore its texture.
Should I drain the ground beef after browning?
Yes, draining the excess fat after browning the ground beef prevents the soup from becoming greasy and keeps the flavors balanced.
Can I sauté the vegetables before adding them to the crock pot?
Definitely! Sautéing the onions, celery, and bell pepper before adding them will deepen their flavor and add a subtle sweetness to the soup.
How can I keep the cabbage from becoming mushy?
Chop the cabbage into larger pieces and add it halfway through cooking for a firmer texture, or let it cook the full time for a softer, melt-in-your-mouth feel.
Is it possible to make this soup on the stovetop instead of in a crock pot?
Yes, simply follow the same steps using a large stew pot. Simmer gently on the stove until the vegetables are tender and the flavors are well blended.
What should I do if the soup tastes too tangy or sour?
If the soup is too tangy, balance it by stirring in a pinch of sugar, an extra splash of broth, or a bit more salt to mellow the acidity without losing its lively character.