Cabbage Soup Recipe

Cabbage Soup with Venison is a hearty, nourishing, and deeply comforting soup made with chopped cabbage, ground venison, carrots, celery, green beans, tomatoes, garlic, onion, vegetable broth, and chicken bone broth. It is rustic, simple, and full of wholesome flavor.

This recipe has the warmth of a homemade country-style soup. The cabbage becomes tender and slightly sweet as it simmers, the venison adds lean protein and a rich savory depth, and the tomatoes bring brightness to balance the broth. With plenty of vegetables in every bowl, this soup feels filling without being heavy.

It is the kind of meal that tastes like it was made slowly and thoughtfully. Every spoonful is warm, earthy, brothy, and satisfying — perfect for cold days, family dinners, meal prep, or anytime you want something comforting but still nourishing.

Why People Will Love Cabbage Soup Recipe Recipe

It is hearty but still light: The soup is packed with vegetables and lean venison, making it filling without feeling too rich or heavy.

It has deep homemade flavor: Browning the venison first gives the broth a savory foundation, while garlic, onion, tomatoes, and herbs add depth.

It is loaded with vegetables: Cabbage, carrots, celery, green beans, tomatoes, onion, and garlic make every bowl colorful, nourishing, and satisfying.

The venison makes it special: Ground venison adds a lean, earthy flavor that gives the soup more character than a basic vegetable soup.

It is great for meal prep: The flavors continue to develop after resting, making leftovers even better the next day.

It is easy to customize: You can adjust the vegetables, broth, herbs, seasoning, or protein depending on what you have.

It feels comforting and wholesome: This soup has a simple, old-fashioned quality that makes it feel warm, practical, and deeply satisfying.

Key Ingredients

Cabbage: The main vegetable in the soup. As it simmers, cabbage becomes tender, slightly sweet, and comforting while adding body to the broth.

Ground venison: Adds lean protein and a deep, earthy flavor. Browning it first gives the soup a richer and more savory taste.

Diced tomatoes: Bring acidity, sweetness, and brightness. The tomato juice also adds flavor to the broth.

Carrots: Add natural sweetness, color, and a soft texture after simmering.

Celery: Gives the soup a fresh, aromatic flavor and helps build the vegetable base.

White onion: Adds sweetness and depth when sautéed with garlic and venison.

Garlic: Adds warmth, aroma, and savory flavor to the soup.

Green beans: Add texture, color, and a mild earthy flavor. They are added near the end so they stay pleasant and do not overcook.

Vegetable broth: Creates a light, savory base that supports all the vegetables.

Chicken bone broth: Adds extra richness, body, and a deeper homemade flavor.

Parsley: Adds freshness and a gentle herbal note that brightens the finished soup.

Expert Tips

Brown the venison well: Let the venison develop some color before adding the vegetables. This creates a deeper, more savory soup base.

Drain excess fat if needed: Venison is usually lean, but if there is extra liquid or fat, drain it so the broth stays clean.

Sauté onion and garlic before adding broth: This step brings out their sweetness and aroma, making the soup more flavorful.

Cut vegetables into similar sizes: Evenly chopped cabbage, carrots, celery, and onion cook more consistently.

Simmer gently: A low simmer allows the vegetables to soften and the flavors to blend without breaking everything down too much.

Add green beans near the end: Since canned or home-canned green beans are already tender, adding them later keeps their texture better.

Taste before serving: Broths and canned vegetables can vary in saltiness, so adjust salt and pepper at the end.

Let the soup rest briefly: After cooking, letting the soup sit for 5–10 minutes helps the flavors settle and deepen.

Cabbage Soup Recipe

Ingredients

1 head of cabbage, chopped

1 large can (28 oz) diced tomatoes

1 bunch of carrots, peeled and sliced

2 pints of home-canned green beans (or 2 cans, drained and rinsed)

A large amount of celery, chopped

1 large white onion, diced

1 pound venison burger (ground venison)

2-3 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)

4 cloves garlic, minced (or to taste)

4 cups vegetable broth

2 cups chicken bone broth

Salt and pepper to taste

Instructions

Brown the Venison:

In a large pot, cook the ground venison over medium heat until browned. Drain any excess fat.

Sauté Vegetables:

Add the diced onion and minced garlic to the pot with the venison. Sauté until the onion is translucent and fragrant.

Add Vegetables and Broths:

Stir in the chopped cabbage, sliced carrots, chopped celery, and diced tomatoes (with their juice).

Pour in the vegetable broth and chicken bone broth. Stir to combine.

Season and Simmer:

Add the parsley, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and let it simmer for about 45 minutes to 1 hour, or until the vegetables are tender.

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Add Green Beans:

Stir in the home-canned green beans and cook for an additional 10-15 minutes to heat through.

Adjust Seasonings:

Taste and adjust the seasoning with additional salt and pepper, if needed.

Serve:

Ladle the soup into bowls and serve hot. Enjoy!

Important Notes When Making Cabbage Soup Recipe

Venison is very lean, so avoid overcooking it at high heat for too long after browning.

If you prefer a richer soup, add a small amount of olive oil or butter while browning the venison.

Cabbage will shrink a lot as it cooks, so the pot may look very full at first.

Home-canned green beans may be softer than store-bought canned green beans, so add them toward the end.

If using canned green beans, drain and rinse them before adding.

The soup may taste even better the next day because the cabbage, tomato, broth, and venison flavors continue to blend.

If the soup becomes too thick, add more vegetable broth, chicken broth, or water.

Adjust salt carefully, especially if your broths or canned ingredients already contain sodium.

How to Enjoy Cabbage Soup Recipe After Cooking

Serve the cabbage soup hot, after the vegetables are tender and the broth has had time to absorb the flavor of the venison, tomatoes, garlic, onion, and herbs. Let the soup rest for a few minutes before ladling it into bowls.

For the best serving, make sure each bowl has a balanced mix of cabbage, venison, carrots, celery, green beans, tomatoes, and broth. The soup should feel hearty, colorful, and full of texture.

This soup is delicious on its own, but it also pairs beautifully with crusty bread, cornbread, dinner rolls, garlic toast, crackers, or a simple side salad. Bread is especially good for soaking up the warm tomato-rich broth.

For a more filling meal, serve it with rice, roasted potatoes, mashed potatoes, or a grilled cheese sandwich. If you want a lighter meal, pair it with fresh greens or a cucumber salad.

Before serving, you can finish each bowl with chopped parsley, cracked black pepper, a drizzle of olive oil, or a small squeeze of lemon juice for brightness.

Leftovers should be cooled and stored in an airtight container in the refrigerator. Reheat gently on the stove over medium-low heat until hot. Add a splash of broth or water if the soup thickens after chilling.

Nutrition Information

Approximate nutrition per serving, based on 8 servings:

Frequently Asked Questions:

Can I use beef or chicken instead of venison?

Yes, you can substitute beef or chicken for the venison.

Use ground beef or chicken breast as alternatives, and adjust cooking times as needed.

How do I store leftover soup?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

You can also freeze it for up to 3 months.

Be sure to cool the soup to room temperature before freezing.

Can I add other vegetables to the soup?

Absolutely! Feel free to add other vegetables like potatoes, bell peppers, or green beans.

Just make sure they are chopped into similar-sized pieces for even cooking.

Is this soup suitable for a low-carb diet?

The soup has a moderate amount of carbohydrates. If you’re following a strict low-carb diet, you might want to reduce the amount of carrots or omit them entirely.

How can I make this soup spicier?

To add heat, you can include diced jalapeños, red pepper flakes, or a splash of hot sauce to the soup.

Adjust the spice level according to your taste preferences.

Can I use fresh herbs instead of dried parsley?

Yes, you can use fresh parsley instead of dried.

Add about 2 tablespoons of chopped fresh parsley towards the end of cooking for a burst of fresh flavor.

What can I use if I don’t have vegetable or chicken bone broth?

You can use regular chicken or beef broth, or even water, if you don’t have vegetable or chicken bone broth.

Just adjust the seasoning to taste.

How can I thicken the soup?

If you prefer a thicker soup, you can mash some of the vegetables or add a slurry of cornstarch and water.

Alternatively, you can use an immersion blender to blend part of the soup to your desired consistency.

How do I make this soup vegetarian?

To make the soup vegetarian, omit the venison and use vegetable broth.

You can add extra beans or tofu for protein and adjust the seasoning to taste.

Can I cook this soup in a slow cooker?

Yes, you can cook this soup in a slow cooker.

Brown the venison separately, then add all the ingredients to the slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.