Easy Cabbage and Ground Beef Soup
Hearty one-pot soup combining ground beef, cabbage, kidney beans, and tomatoes. Beef bouillon cubes and garlic provide deep savory flavor, while fresh parsley adds brightness. Simmer covered for an hour until vegetables are tender and flavors meld. Perfect for weeknight dinners and meal prep.
Ingredients
- 1 lb lean ground beef
- ½ teaspoon garlic salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 3 cloves garlic, finely chopped
- ¼ cup onion, chopped
- 2 stalks celery, chopped
- 1 16 ounce can kidney beans, undrained
- ½ head cabbage, chopped
- 1 28 ounce can diced tomatoes, liquid reserved
- 1 can water
- 4 beef bouillon cubesbeef broth4 cubes = 4 cups brothstock
liquid adjustment required
- fresh parsley, chopped(optional)
Instructions
- 1
Brown ground beef and onion in a large pot or dutch oven
- 2
Add garlic salt, garlic powder, black pepper, chopped garlic, celery, kidney beans with liquid, chopped cabbage, diced tomatoes with liquid, water, and beef bouillon cubes
- 3
Bring to a boil
- 4
Reduce heat and simmer covered for 1 hour
- 5
Add extra water if a thinner consistency is desired
- 6
Garnish with chopped fresh parsley before serving
Tips
Brown the beef and onion thoroughly before adding other ingredients for deeper flavor
Keep the lid on during simmering to prevent excess evaporation and help vegetables cook evenly
Good to Know
Refrigerate in airtight containers up to 4 days. Freezes well up to 3 months.
Prepare ingredients the night before. Soup tastes better the next day as flavors develop.
Ladle into bowls and top with fresh parsley. Serve with crusty bread or over rice.
Common Mistakes
Skip browning beef thoroughly to avoid dull, flat flavor
Cook uncovered to avoid losing too much liquid and ending with overly thick soup
Add all water at once to avoid guessing final consistency