Hearty Cabbage Soup with Ground Beef
Warm, nourishing, and full of rustic flavor, this Hearty Cabbage Soup with Ground Beef is the kind of meal that feeds both body and soul.
It’s a comforting one-pot dish built on simple ingredients—tender cabbage, savory beef, hearty potatoes, and a rich tomato-infused broth. Each spoonful delivers layers of depth, from aromatic garlic and onions to earthy mushrooms and a subtle hint of Italian herbs.
Perfect for cold nights, busy weeknights, or anyone in need of a bowl of comfort, this soup is humble yet satisfying—proof that wholesome meals don’t have to be complicated.
Why People Will Love This Hearty Cabbage Soup with Ground Beef:
Comforting and nourishing – This soup delivers soul-warming comfort in every spoonful, with rich broth, tender beef, and vegetables that make it feel like a hug in a bowl.
Wholesome, everyday ingredients – It uses simple, affordable staples like cabbage, ground beef, and potatoes—making it easy to prepare without sacrificing flavor or substance.
Full of balanced textures and layers – The combination of soft potatoes, hearty beef, tender cabbage, and savory broth creates a complex, satisfying mouthfeel that keeps each bite interesting.
One-pot convenience – Everything cooks together in a single pot, allowing flavors to meld while keeping cleanup minimal—a perfect match for busy weeknights or relaxed weekends.
Deep, developed flavor from minimal effort – Thanks to ingredients like tomato paste, Better Than Bouillon, and Italian seasoning, the soup achieves a slow-cooked depth in under an hour.
Key Ingredients:
Ground beef – The savory backbone of the soup, ground beef adds richness, protein, and a deeply satisfying umami flavor that grounds the dish and gives it heartiness.
Green cabbage – Humble yet nourishing, cabbage softens as it simmers, absorbing the broth while adding subtle sweetness and body to the soup.
Potatoes and carrots – These earthy root vegetables provide comforting bulk, a natural starchiness that thickens the broth slightly, and a mellow sweetness that balances the savory ingredients.
Diced tomatoes and tomato paste – The acidity of tomatoes brightens the broth, while tomato paste adds concentrated depth, giving the soup a slow-cooked taste in a short amount of time.
Broth and Better Than Bouillon – Together, they create a layered, flavorful base—rich and savory, with a slow-simmered taste enhanced by just a spoonful of bouillon concentrate.
Expert Tips:
Brown the beef well for deeper flavor
Don’t rush this step. Let the ground beef develop a golden-brown crust before stirring—this browning (called the Maillard reaction) adds richness and depth to the broth.
Sauté aromatics before adding liquid
Letting the onions and garlic soften and release their flavor in the fat before introducing liquids creates a stronger, more aromatic foundation for the entire soup.
Cut vegetables uniformly
Cube potatoes and carrots to similar sizes for even cooking. This ensures a consistent texture and prevents smaller pieces from turning mushy while others remain undercooked.
Layer the seasoning, then taste and adjust
Start with modest salt and pepper, especially since Better Than Bouillon is quite salty. Taste after simmering and adjust in the final moments so the flavors stay balanced, not overwhelming.
Let it rest before serving (if time allows)
Like many soups, the flavor of this dish deepens after resting. If possible, let it sit covered for 10–15 minutes after cooking, or even enjoy it the next day when the flavors fully bloom.
Hearty Cabbage Soup with Ground Beef
Ingredients
1 pound lean ground beef
1 tablespoon olive oil or unsalted butter
½ cup diced yellow onion
3 cups chopped green cabbage
2 cups cubed potatoes (approximately 12 ounces)
½ cup diced carrots
4 large mushrooms, thinly sliced
1 (14-ounce) can petite diced tomatoes, undrained
2 tablespoons tomato paste
3 cups beef, chicken, or vegetable broth
1 cup water
1 tablespoon Better Than Bouillon (any flavor)
1 tablespoon minced garlic
½ tablespoon Italian seasoning
Salt and freshly ground black pepper, to taste (start with ¼ teaspoon each)
Instructions
Sauté the aromatics and beef:
In a large pot over medium heat, add the olive oil or butter and diced onion.
Cook for about 5 minutes, stirring occasionally, until the onion begins to soften.
Add the ground beef and continue to cook until browned, breaking it up as it cooks.
Drain any excess grease from the pot.
Add vegetables and liquids:
Stir in the potatoes, carrots, mushrooms, garlic, and the entire can of petite diced tomatoes (with juices).
Add the chopped cabbage, broth, and water.
Stir well to combine all ingredients.
Incorporate flavorings:
Add the tomato paste, Better Than Bouillon, Italian seasoning, and a starting amount of salt and pepper (about ¼ teaspoon each).
Stir until the tomato paste and bouillon are fully dissolved and evenly distributed.
Simmer the soup:
Increase the heat to high and bring the soup to a boil.
Once boiling, reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the vegetables are tender and the flavors have melded.
Finish and adjust seasoning:
Taste the soup and adjust the salt and pepper to your preference.
Serve warm and enjoy.
Important Notes When Making Hearty Cabbage Soup with Ground Beef:
Use lean ground beef to control fat content
Lean beef gives you all the savory flavor without leaving the soup greasy. If you use a fattier cut, make sure to drain excess fat after browning to maintain a clean, balanced broth.
Cabbage shrinks as it cooks
It may seem like a lot when you first add it, but cabbage wilts down significantly. Don’t be afraid to pack it in—it adds bulk, fiber, and a touch of sweetness as it simmers.
Tomato paste adds depth, not just color
Unlike diced tomatoes, tomato paste is concentrated and rich. Make sure it’s fully incorporated into the broth to deepen the soup’s flavor and give it a heartier body.
Simmer gently, not rapidly
A slow, steady simmer helps the vegetables soften without breaking apart, and allows the broth to develop its full flavor. Boiling too hard can lead to mushy textures and murky flavor.
Soup thickens slightly as it rests
The starch from the potatoes will subtly thicken the soup over time. This makes leftovers even more flavorful—but if you prefer a thinner soup, add a splash of broth when reheating.
How to Enjoy This Hearty Cabbage Soup After Cooking
Let it rest before serving (if possible):
After simmering, allow the soup to rest for 10–15 minutes off heat. This helps the flavors settle and intensify, and allows the broth to slightly thicken from the starches in the potatoes.
Serve it hot with the right accompaniments:
Ladle the soup into deep bowls and serve piping hot. Pair with a slice of crusty sourdough, garlic bread, or a warm roll to soak up the flavorful broth.
Top it for extra comfort:
Add a finishing touch like a sprinkle of freshly cracked black pepper, chopped parsley, grated Parmesan, or even a dollop of sour cream for richness and contrast.
Make it a full meal:
While hearty on its own, you can turn this soup into a complete meal by serving it with a side salad, roasted vegetables, or over a small scoop of cooked grains like barley or rice for added texture.
Enjoy leftovers—the flavor improves:
This soup stores beautifully and tastes even better the next day as the flavors continue to meld. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it thickens too much.
Freeze for future meals:
Cool completely, portion into airtight containers, and freeze for up to 2–3 months. Thaw overnight in the fridge and reheat on the stove for a cozy, ready-made meal on a cold day.
Nutrition Information
For 1 serving of Hearty Cabbage Soup with Ground Beef (based on a recipe that yields approximately 6 servings):
Calories: 230 kcal | Total Fat: 9.6 g | Saturated Fat: 3.6 g | Monounsaturated Fat: 3.7 g | Polyunsaturated Fat: 0.9 g | Cholesterol: 40 mg | Sodium: 480–600 mg (depending on broth and bouillon) | Total Carbohydrates: 20.4 g | Dietary Fiber: 3.9 g | Sugars: 5.1 g | Protein: 16.8 g
Frequently Asked Questions:
Can I use a different type of meat instead of ground beef?
Yes! Ground turkey, chicken, or even plant-based ground alternatives work well. Just keep in mind that leaner meats may need a touch more oil or seasoning to match the richness of beef.
What type of potatoes are best for this soup?
Waxy potatoes like Yukon Gold hold their shape well during simmering. Russets will soften more and slightly thicken the broth, which can be a bonus if you prefer a heartier texture.
Can I make this soup ahead of time?
Absolutely. In fact, it tastes even better the next day as the flavors deepen. Store in the fridge for up to 4 days, or freeze in portions for up to 3 months.
How can I make this soup lower in sodium?
Use low-sodium broth and go light on the Better Than Bouillon or use a low-sodium version. Taste and adjust salt at the end to maintain flavor while controlling sodium intake.
Can I add other vegetables to the soup?
Yes! This recipe is very flexible. You can add celery, bell peppers, green beans, or zucchini depending on what you have on hand. Just keep an eye on cooking times so all veggies stay tender but not mushy.
Why do I sauté the onion before adding the ground beef?
Sautéing the onion first allows it to soften and release its natural sweetness, building a flavorful aromatic base. If you add beef too soon, the moisture from the meat can prevent the onion from caramelizing properly.
Should I drain the beef before adding the vegetables?
Yes, especially if you’re using beef with higher fat content. Draining the excess grease keeps the broth clean and prevents the soup from feeling too heavy or oily.
When should I add the cabbage for the best texture?
Add cabbage after the broth and liquids so it simmers gently. Cabbage softens quickly, so simmering it for about 30 minutes gives it a tender, silky texture without becoming mushy.
Do I need to cover the soup while it simmers?
No, simmering uncovered allows some of the liquid to reduce, concentrating the flavors and slightly thickening the broth naturally. Just keep the heat low and stir occasionally to prevent sticking.
How do I know when the soup is ready?
The soup is done when the potatoes and carrots are fork-tender, the cabbage is soft, and the flavors have melded—usually around 30 minutes of simmering. Taste and adjust seasoning just before serving for the best balance.