Cabbage soup with hamburger is a hearty and flavorful dish that’s perfect for a comforting meal. Loaded with nutritious vegetables, ground beef, and a savory broth, it’s a simple recipe that satisfies. Whether you’re looking for a low-carb option or a budget-friendly dinner, this soup is a must-try.
Why You’ll Love This Recipe
- Easy and Quick: Ready in under an hour, it’s perfect for busy weeknights.
- Nutritious: Packed with protein, fiber, and vitamins.
- Budget-Friendly: Uses affordable ingredients that stretch into a filling meal.
- One-Pot Wonder: Minimal cleanup for maximum flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Cabbage (chopped)
- Diced tomatoes (canned or fresh)
- Onion (chopped)
- Carrots (sliced)
- Celery (sliced)
- Garlic (minced)
- Beef broth or stock
- Olive oil
- Salt, pepper, and your favorite seasonings (like paprika or Italian seasoning)
Directions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it into small pieces. Drain any excess fat.
- Add onion, carrots, celery, and garlic to the pot. Sauté until the vegetables soften, about 5 minutes.
- Stir in chopped cabbage, diced tomatoes, and beef broth. Add salt, pepper, and seasonings to taste.
- Bring the mixture to a boil, then reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
- Once the cabbage is tender and the flavors meld, remove from heat and adjust seasoning if needed. Serve hot.
Servings and Timing
- Servings: Serves 6-8
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Low-Carb: Skip the carrots or add cauliflower rice for a keto-friendly option.
- Spicy Kick: Add red pepper flakes or diced jalapeños for some heat.
- Vegetarian: Replace ground beef with plant-based crumbles and use vegetable broth.
- Hearty Additions: Include potatoes, beans, or pasta for a more filling soup.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in individual portions for easy reheating.
- Reheating: Warm on the stove over medium heat or microwave until heated through.
FAQs
1. Can I use turkey instead of ground beef?
Yes, ground turkey works well as a leaner alternative.
2. How do I make this soup thicker?
Add a small amount of tomato paste or cook it longer to reduce the liquid.
3. Can I add potatoes to this soup?
Absolutely! Diced potatoes make the soup heartier and more filling.
4. What type of cabbage is best?
Green cabbage is classic, but savoy or Napa cabbage are also great options.
5. Can I use pre-shredded cabbage?
Yes, pre-shredded cabbage saves time and works perfectly in this recipe.
6. Can I make this soup in a slow cooker?
Yes, brown the beef first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
7. What herbs go well with cabbage soup?
Parsley, thyme, oregano, and bay leaves complement the flavors beautifully.
8. How do I prevent the cabbage from getting too mushy?
Simmer the soup just until the cabbage is tender to retain its texture.
9. Is this soup gluten-free?
Yes, as long as the broth and seasonings you use are gluten-free.
10. Can I double the recipe?
Absolutely! This soup stores well, so doubling the batch is a great idea for meal prep.
Conclusion
Cabbage soup with hamburger is a wholesome and comforting meal that’s easy to prepare and packed with flavor. Perfect for a cold day, meal prep, or a family dinner, this soup is as versatile as it is delicious. Customize it to suit your tastes and enjoy a warm, satisfying bowl any time of the week!
PrintCabbage Soup with Hamburger
A hearty and comforting soup made with ground beef, tender cabbage, and a flavorful tomato-based broth. This easy and nutritious recipe is perfect for a cozy dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb ground beef (lean or extra-lean)
- 1 small onion, diced
- 3 garlic cloves, minced
- 1/2 head green cabbage, chopped (about 4 cups)
- 2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (6 oz) tomato paste
- 4 cups beef broth (or chicken broth for a lighter flavor)
- 2 cups water
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Cook the ground beef: In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it into small pieces. Drain excess grease if necessary.
- Add aromatics: Stir in the diced onion and garlic, cooking until softened and fragrant, about 2–3 minutes.
- Add vegetables: Add the cabbage, carrots, and celery. Cook for 5 minutes, stirring occasionally, until slightly softened.
- Build the broth: Stir in the diced tomatoes (with juice), tomato paste, beef broth, and water. Mix well to combine.
- Season the soup: Add thyme, basil, smoked paprika (if using), salt, and black pepper. Bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover, and simmer for 30–35 minutes, or until the vegetables are tender.
- Taste and garnish: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley, if desired.
Notes
- This soup can be made ahead of time and tastes even better the next day as the flavors meld.
- For a lower-carb option, skip the carrots and add more cabbage or spinach.
- If you prefer a spicier soup, add a pinch of red pepper flakes.
- Freezes well for up to 3 months. Reheat on the stovetop or in the microwave before serving.