Dinner

Beef and Cabbage Soup Recipe

ByJeannette Jaeger February 16, 2026February 16, 2026

Introduction

This hearty Beef and Cabbage Soup is a comforting and flavorful dish perfect for chilly days. Packed with vegetables, tender ground beef, and savory broth, it makes a satisfying meal that’s easy to prepare.

A close-up top view of a bowl filled with a hearty soup showing several layers: the bottom layer is a rich red broth; on top are chunks of orange carrot slices and green celery pieces; scattered kidney beans add a deep maroon color; shredded light green cabbage pieces float among browned ground meat chunks; all topped with small bits of chopped green herbs sprinkled over the soup. A gold spoon rests inside the bowl on the right side. The bowl is light gray with speckles and sits on a wooden board with fresh carrot and green leaves nearby, all on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground beef
1 tablespoon olive oil
3 teaspoons minced garlic
Salt and pepper to taste
½ head cabbage, chopped
1 (28-ounce) can diced tomatoes
2 stalks celery, chopped
2 medium carrots, peeled and chopped
1 (16-ounce) can kidney beans, drained
3 ½ cups beef broth
1 tablespoon Italian seasoning

Instructions

Step 1: In a large pot, heat 1 tablespoon olive oil over medium heat. Add the ground beef and cook until browned and no longer pink, breaking it apart as it cooks.
Step 2: Stir in the minced garlic, salt, and pepper. Cook for about 30 seconds until fragrant.
Step 3: Add the chopped cabbage, diced tomatoes with their juice, celery, carrots, kidney beans, beef broth, and Italian seasoning. Stir everything together until well combined.
Step 4: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 1 hour, allowing the flavors to meld and the vegetables to soften.
Step 5: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

Tips & Variations

For extra depth, sauté the celery and carrots before adding the beef.
Try swapping kidney beans for cannellini or black beans for a different flavor.
Add a pinch of red pepper flakes to give the soup a subtle kick.
Use low-sodium beef broth to control the salt content.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

The image shows a bowl filled with a stew that has three main layers. The base layer is a thick, reddish-brown broth that fills most of the bowl. On top of this are medium-sized kidney beans in dark red color scattered throughout. The top layer includes pieces of cooked green cabbage and small clumps of ground meat in light brown. The bowl is white and sits on a white marbled surface with a blue cloth partially underneath it and a clear glass of water nearby. 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, brown the beef and garlic first, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.

Is this soup gluten-free?

Yes, all ingredients are naturally gluten-free, but double-check the labels on canned items and seasoning blends to ensure no gluten-containing additives are included.