Best Ever Beef and Cabbage Soup
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Beef and Cabbage soup is filled with seasoned ground beef, cabbage, carrots, celery, kidney beans, and diced tomatoes. It is hearty, delicious, and full of flavor! This is a great soup to serve on a cold day or to help you get in the spirit of St. Patrick’s Day while keeping your nutrition goals in check.
Love the combination of beef and cabbage? My Cabbage Roll Casserole turns those same cozy flavors into an easy, cheesy dinner.
A Reader’s Review
This soup is delicious!..Thanks for sharing. Think I like this better than Vegetable Beef.
SunnyV
Reasons You’ll Love This Recipe
- One-Pot Wonder: I’m all about meals that don’t wreck the kitchen. This beef and cabbage soup is simple, stress-free, and uses just one pot, like my Stanley Tucci Pasta Fagioli and One Pot Swamp Soup.
- Budget Friendly: In today’s economy, I am very conscious of how much groceries cost. This recipe uses ingredients that won’t break the bank!
- Festive and Nutrient Rich: This soup is a great way to get into the St. Patrick’s Day spirit while keeping your nutrition goals intact!
St. Patrick’s Day Feast
If you love to celebrate Holidays with festive food, this is the perfect recipe to accompany your St. Patrick’s Day meal. Start with crispy Irish nachos, this beef and cabbage soup, and Irish soda bread. End your meal with some Guinness chocolate cake, and you’ve got the perfect meal to celebrate this fun Irish holiday!
Ingredients Needed
How to Make Beef Cabbage Soup
You start by browning the ground beef, then add in the vegetables and beef broth. Bring it to a boil and reduce it to a simmer for an hour to let the flavors blend and the veggies become tender. Love beef soup? Make my Shepherd’s Pie Soup or Beef Noodle Soup next!
- In a large pot, add 1 tablespoon of olive oil and 1 pound of lean ground beef. Cook and brown the beef at medium-high heat until no longer pink, then add 3 teaspoons minced garlic and salt and pepper to taste and cook for 30 seconds.
- Add ½ chopped head cabbage, 1 (28-ounce) can diced tomatoes, 2 stalks chopped celery, 2 medium peeled and chopped carrots, 1 (16-ounce) can of kidney beans, 3 ½ cups beef broth, and 1 tablespoon Italian seasoning. Stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer for 1 hour. Garnish with parsley if desired.
Tips For Making the Best Beef and Cabbage Soup
I want your soup to turn out exactly how you like. Here are some ideas for substitutions or ways to change this low-carb, keto-friendly soup.
- Can I swap out the ground beef? Yes, try using different sources of protein, like ground turkey or chicken, in place of ground beef for a lighter soup!
- Is red cabbage ok to use? I used green cabbage in this recipe, but you can use red if you prefer
- What other vegetables would you recommend? Yes, you can add any of your favorite vegetables to this soup in step 3 when you add the other vegetables. I recommend peas, onions, chopped green beans, cauliflower, or any of your favorites.
Slow Cooker Instructions
This soup also works great in the slow cooker. Just add the browned ground beef and all of the veggies and broth into the slow cooker. Let it cook on low for 3-4 hours or until the vegetables are tender.
Properly Store Beef and Cabbage Soup
If you make a double batch of this, you can freeze some to have a pre-made meal ready to go.
- In the Refrigerator: Place the cooled beef and cabbage soup into an airtight container and store in the fridge for up to 4 days.
- In the Freezer: This soup works great to make a double batch and freeze for later. Seal it in a freezer-safe airtight container for up to 3 months.
- Reheating Instructions: You can reheat slowly, on low, over the stovetop. Or individual portions in the microwave in 30-second increments. Stirring in between.
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In a large pot, add 1 tablespoon olive oil and 1 pound lean ground beef. Cook and brown the beef until no longer pink.
Add 3 teaspoons minced garlic and salt and pepper to taste and cook for 30 seconds.
Add ½ chopped head cabbage, 1 (28-ounce) can diced tomatoes, 2 stalks chopped celery, 2 medium peeled and chopped carrots, 1 (16-ounce) can kidney beans, 3 ½ cups beef broth, and 1 tablespoon Italian seasoning. Stir to combine.
Bring the soup to a boil, reduce the heat, and simmer for 1 hour. Garnish with parsley if desired.
Originally posted on February 4, 2018
Updated on March 7, 2025
Calories: 252kcalCarbohydrates: 12gProtein: 29gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 70mgSodium: 915mgPotassium: 874mgFiber: 5gSugar: 5gVitamin A: 5318IUVitamin C: 45mgCalcium: 110mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.