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Hearty Cabbage and Ground Beef Soup Recipe

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4.2 from 3 reviews

  • Author: Sara
  • Total Time: 4 hours 20 minutes (slow cooker)
  • Yield: 4 servings

Description

This hearty Cabbage Soup with Ground Beef is a comforting and nutritious meal perfect for chilly days. Packed with fresh vegetables like cabbage, carrots, celery, and bell pepper, simmered with lean ground beef and fire-roasted tomatoes, the soup delivers rich, savory flavors with a slight kick from optional red pepper flakes. Versatile and easy to prepare, you can make it either in a slow cooker for a hands-off approach or on the stovetop in under an hour. A wholesome, warming dish that serves four and is great for meal prep or cozy dinners.

Ingredients

Main Ingredients

  • 1 teaspoon olive oil
  • 1 pound lean ground beef
  • 1 medium yellow onion, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 small green cabbage, cored and roughly chopped
  • 2 (15-ounce) cans diced fire roasted tomatoes with green chilis (such as Rotel)
  • ½ teaspoon red pepper flakes (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, divided
  • 1 quart chicken stock

Instructions

  1. Sauté Ground Beef and Onions: Heat a medium pot over medium heat on the stovetop. Add the olive oil, then the ground beef, sprinkling with 1/4 teaspoon of kosher salt. Break apart the beef with a wooden spoon and cook for 5 minutes. Add the chopped onion and cook until the meat is browned and the onion softens, about 3-5 minutes.
  2. Prepare Vegetables and Combine: In a 6-quart slow cooker, add the chopped bell pepper, celery, carrots, cabbage, diced fire roasted tomatoes with green chilis, red pepper flakes, minced garlic, remaining 3/4 teaspoon salt, chicken stock, and the cooked ground beef and onion mixture. Stir everything well to combine.
  3. Slow Cook the Soup: Cover the slow cooker and cook on high for 4-5 hours or on low for 7-8 hours, until the vegetables are very tender and flavors fully meld.
  4. Adjust Seasonings and Serve: Remove the lid, stir the soup, and taste. Add additional salt or red pepper flakes if desired before serving.
  5. Alternative Stovetop Method – Sauté: Heat a large pot or Dutch oven over medium heat. Add olive oil and ground beef with 1/4 teaspoon salt, breaking apart the meat. Cook for 5 minutes, then add onion and cook until browned and softened, about 3-5 minutes.
  6. Alternative Stovetop Method – Combine Ingredients: Add bell pepper, celery, carrots, cabbage, diced tomatoes with chilis, red pepper flakes, garlic, remaining 3/4 teaspoon salt, and chicken stock. Stir to mix all ingredients well.
  7. Simmer the Soup: Cover the pot, bring to a boil, then reduce heat to low and simmer covered for 25-30 minutes until vegetables are tender.
  8. Final Seasoning and Serve: Uncover, stir, taste, and add additional salt or red pepper flakes if needed before serving.

Notes

  • For a spicier soup, increase the amount of red pepper flakes or add a splash of hot sauce.
  • Substitute ground turkey or chicken for ground beef for a lighter version.
  • Use vegetable stock instead of chicken stock for a pescatarian-friendly option.
  • Fire-roasted tomatoes add a smoky depth; regular diced tomatoes can be used as a substitute but with less smoky flavor.
  • This soup stores well in the refrigerator for up to 4 days and freezes beautifully for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 4 hours 0 minutes (slow cooker) or 35 minutes (stovetop)
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://sarabaking.com/hearty-cabbage-and-ground-beef-soup-recipe/