Ground Beef Cabbage Soup is a simple stovetop soup made with cabbage, stewed tomatoes, onion, celery, ground beef, and onion soup mix. It is budget-friendly, filling, and much heartier than a vegetable-only cabbage soup.
Why This Cabbage Soup Works
The ingredient list is short, but each piece has a job. Cabbage gives the soup body, stewed tomatoes add acidity and sweetness, ground beef makes it filling, and onion soup mix seasons the broth without a long list of spices.
This version is different from the slow-cooker cabbage soup on the site because it is cooked on the stovetop and uses stewed tomatoes plus onion soup mix instead of an herb-heavy tomato broth.
Ingredient Notes
- Cabbage: One large head makes a generous pot of soup and cooks down considerably.
- Ground beef: The published recipe uses 1 to 2 pounds. Brown it separately and drain excess fat before adding it to the soup.
- Stewed tomatoes: Two cans give the broth both tomato flavor and larger soft tomato pieces.
- Celery: Use one large stalk, finely chopped.
- Onion soup mix: Because it is already seasoned, taste the soup before adding extra salt.
Tips for the Best Ground Beef Cabbage Soup
Cut the cabbage into manageable bite-size pieces so it cooks evenly. Brown the ground beef while the cabbage, onion, celery, and tomatoes begin simmering, then add the drained beef near the end.
If you want a stronger broth, let the soup simmer a little longer after the beef goes in. If it becomes too thick as the cabbage softens, add a little water.
Storage and Reheating
Store leftovers in a covered container in the refrigerator. Reheat gently on the stovetop or in the microwave until hot. Like many cabbage soups, the flavor becomes more developed after sitting overnight.
Ingredients
- 1 large cabbage, chopped
- 2 small onions, diced
- 2 cans stewed tomatoes
- 1 pouch onion soup mix, any flavor
- 1 large celery stalk, finely chopped
- 1 to 2 pounds ground beef
- Water, enough to fill the pot about halfway
- Additional spices to taste, optional
How To Make Ground Beef Cabbage Soup
- Fill a large saucepan about halfway with water and bring it to a boil.
- Add the chopped cabbage, onions, celery, and stewed tomatoes. Reduce the heat and bring the vegetables to a simmer.
- Meanwhile, brown 1 to 2 pounds of ground beef in a separate skillet. Drain the excess fat.
- Stir the onion soup mix and any additional seasonings into the simmering vegetables.
- Add the cooked ground beef and simmer for a few more minutes, until the cabbage is tender and the flavors are combined.
- Taste and adjust the seasoning before serving.
For a meatless version, try Vegetable Cabbage Soup with Tomato Juice. For a slow-cooker beef version, see Slow Cooker Cabbage Soup with Ground Beef.
