Hearty Cabbage Beef Soup – A Cozy, Satisfying Classic

This is the kind of soup you make when you want something warm, filling, and simple. It’s old-fashioned in the best way: tender beef, soft cabbage, and a rich tomato broth that tastes even better the next day. You don’t need fancy ingredients or special skills—just a big pot and a little time.

The aroma fills your kitchen, and one bowl feels like a complete meal. It’s the sort of recipe you’ll keep coming back to whenever the weather cools or you want an easy dinner that feeds everyone well.

What Makes This Recipe So Good

• Full of flavor, minimal fuss: Browning the beef and sautéing the aromatics gives the soup a deep, satisfying base without much effort.
• Budget-friendly and pantry-ready: Cabbage, carrots, potatoes, and canned tomatoes keep costs down and are easy to find.
• Hearty but balanced: Lean protein, fiber-rich veggies, and a savory broth make this feel substantial without being heavy.
• Make-ahead friendly: The flavors develop as it rests, so leftovers taste amazing.
• Flexible: Swap in ground beef, use different vegetables, or switch to a lighter broth—this soup can adapt to what you have.

Ingredients

• 1.5 pounds beef (stew meat cut into 1-inch cubes or 85–90% lean ground beef)
• 2 tablespoons olive oil (divided)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups green cabbage, chopped (about half a medium head)
• 3 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and diced (Yukon Gold or Russet)
• 1 can (14.5–15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce (or crushed tomatoes)
• 6 cups beef broth (low-sodium recommended)
• 1 tablespoon tomato paste (optional, for richer flavor)
• 1 teaspoon smoked paprika (or sweet paprika)
• 1 teaspoon dried thyme (or Italian seasoning)
• 1 bay leaf
• Salt and black pepper, to taste
• 1–2 teaspoons Worcestershire sauce (optional, for depth)
• Fresh parsley, chopped, for garnish (optional)

How to Make It

1. Prep the veggies: Dice the onion, mince the garlic, chop the cabbage, slice the carrots, and dice the potatoes. Keep everything ready by the stove.
2. Brown the beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat.

   Pat the beef dry, season with salt and pepper, and brown in batches until well-seared. Remove to a plate. If using ground beef, brown it and drain excess fat before proceeding.

3. Sauté aromatics: Add the remaining 1 tablespoon olive oil to the pot.

   Add the onion and a pinch of salt. Cook 3–4 minutes until softened, then stir in the garlic for 30 seconds.

4. Build the base: Stir in tomato paste (if using) and cook 1 minute. Add smoked paprika and thyme; toast briefly to bloom the spices.
5. Deglaze and combine: Pour in a splash of broth and scrape up the browned bits.

   Return the beef to the pot, then add the diced tomatoes, tomato sauce, remaining broth, bay leaf, carrots, and potatoes.

6. Simmer: Bring to a gentle boil, then reduce to a simmer. Cover partially and cook 25–30 minutes (ground beef) or 45–60 minutes (stew meat) until the beef is tender and potatoes are soft.
7. Add the cabbage: Stir in the chopped cabbage and Worcestershire. Simmer another 10–15 minutes until the cabbage is tender but not mushy.
8. Taste and adjust: Season with more salt and pepper.

   If the broth tastes flat, add a splash of Worcestershire or a squeeze of lemon for brightness.

9. Serve: Ladle into bowls and garnish with fresh parsley. Pair with crusty bread or a simple side salad.

How to Store

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Leave a little headspace in containers for expansion.
• Reheating: Warm gently on the stove over medium-low heat, adding a splash of water or broth if it thickens.

  Microwave in short intervals, stirring between bursts.

• Make-ahead tip: The soup tastes even better the next day as the flavors meld.

Why This is Good for You

• Protein and iron: Beef delivers protein for satiety and iron for energy and focus.
• Fiber-rich veggies: Cabbage, carrots, and potatoes support digestion and keep you full longer.
• Vitamins and antioxidants: Tomatoes and cabbage bring vitamin C and other antioxidants that support immune health.
• Balanced meal: You get a mix of carbs, protein, and fiber in every bowl without heavy cream or excess fat.
• Lower sodium option: Using low-sodium broth and seasoning at the end keeps salt in check.

Common Mistakes to Avoid

• Skipping the browning step: Searing the beef adds flavor. Don’t crowd the pan—brown in batches.
• Overcooking the cabbage: Add it near the end so it stays tender with a slight bite.
• Underseasoning: Taste at the end. A little extra salt, pepper, or acidity can wake up the whole pot.
• Boiling too hard: A rolling boil toughens meat.

  Keep the soup at a gentle simmer.

• Cutting uneven pieces: Aim for even cubes of potatoes and consistent carrot slices so everything cooks at the same pace.

Alternatives

• Protein swaps: Use ground turkey, ground chicken, or cooked shredded chuck roast. For a lighter option, try lean ground beef and skim off any fat.
• Broth variations: Chicken or vegetable broth works in a pinch. For extra depth, add a splash of beef concentrate or a beef bouillon cube (mind the salt).
• Low-carb spin: Replace potatoes with diced turnips or cauliflower florets.

  Reduce carrots if you’re watching sugars.

• Veggie add-ins: Green beans, celery, bell peppers, or a handful of spinach near the end all fit well.
• Spice it up: Add red pepper flakes, a pinch of caraway seeds, or a touch of cumin for a different profile.
• Tomato-free version: Skip tomato sauce and diced tomatoes; use more broth and add a splash of soy sauce and a squeeze of lemon for balance.
• Slow cooker method: Brown beef and onions first, then add everything except cabbage to the slow cooker. Cook on Low 7–8 hours (or High 4–5). Stir in cabbage for the last 30–45 minutes.
• Instant Pot method: Sauté beef and onions, add remaining ingredients except cabbage.

  Pressure cook 20 minutes (stew meat) with natural release 10 minutes. Stir in cabbage and simmer on Sauté until tender.

FAQ

Can I make this with leftover beef?

Yes. Add cooked, shredded, or diced leftover roast beef in the last 15 minutes of simmering so it warms through without drying out.

Do I have to use potatoes?

No.

You can swap potatoes for turnips, sweet potatoes, or even cooked barley or rice added at the end. Adjust simmer time based on the ingredient.

How can I thicken the soup?

Simmer uncovered for a few extra minutes to reduce. Or mash a few potato cubes against the side of the pot and stir them in for a natural thickener.

What if my soup tastes too acidic?

Stir in a small pinch of sugar, a knob of butter, or a splash of cream to mellow it.

Make sure you’ve added enough salt, which balances acidity too.

Can I use red cabbage?

You can, but it will tint the broth and can be a bit firmer. Slice it thin and add a few minutes earlier than you would green cabbage.

How long should I simmer stew meat?

Plan for 45–60 minutes at a gentle simmer until the beef is fork-tender. Tougher cuts need time to break down and become juicy.

Is this freezer-friendly?

Absolutely.

Cool completely, portion, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently.

What bread goes best with this soup?

Crusty sourdough, rye bread, or a warm baguette are great choices. Buttered toast works in a pinch.

Final Thoughts

Hearty Cabbage Beef Soup is the kind of meal that feels like home—simple ingredients, big flavor, and plenty to share.

It’s flexible enough for weeknights, yet comforting enough for a Sunday pot. Make it once and you’ll see why it’s a staple: dependable, nourishing, and always welcome on a cold day. Keep the recipe handy, because you’ll want to make it again and again.

Hearty Cabbage Beef Soup - A Cozy, Satisfying Classic

This is the kind of soup you make when you want something warm, filling, and simple. It’s old-fashioned in the best way: tender beef, soft cabbage, and a rich tomato broth that tastes even better the next day. You don’t need fancy ingredients or special skills—just a big pot and a little time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 6 servings

Ingredients

  

• 1.5 pounds beef (stew meat cut into 1-inch cubes or 85–90% lean ground beef)
• 2 tablespoons olive oil (divided)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups green cabbage, chopped (about half a medium head)
• 3 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and diced (Yukon Gold or Russet)
• 1 can (14.5–15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce (or crushed tomatoes)
• 6 cups beef broth (low-sodium recommended)
• 1 tablespoon tomato paste (optional, for richer flavor)
• 1 teaspoon smoked paprika (or sweet paprika)
• 1 teaspoon dried thyme (or Italian seasoning)
• 1 bay leaf
• Salt and black pepper, to taste
• 1–2 teaspoons Worcestershire sauce (optional, for depth)
• Fresh parsley, chopped, for garnish (optional)

Instructions

 

• Prep the veggies: Dice the onion, mince the garlic, chop the cabbage, slice the carrots, and dice the potatoes. Keep everything ready by the stove.
• Brown the beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat the beef dry, season with salt and pepper, and brown in batches until well-seared. Remove to a plate. If using ground beef, brown it and drain excess fat before proceeding.
• Sauté aromatics: Add the remaining 1 tablespoon olive oil to the pot. Add the onion and a pinch of salt. Cook 3–4 minutes until softened, then stir in the garlic for 30 seconds.
• Build the base: Stir in tomato paste (if using) and cook 1 minute. Add smoked paprika and thyme; toast briefly to bloom the spices.
• Deglaze and combine: Pour in a splash of broth and scrape up the browned bits. Return the beef to the pot, then add the diced tomatoes, tomato sauce, remaining broth, bay leaf, carrots, and potatoes.
• Simmer: Bring to a gentle boil, then reduce to a simmer. Cover partially and cook 25–30 minutes (ground beef) or 45–60 minutes (stew meat) until the beef is tender and potatoes are soft.
• Add the cabbage: Stir in the chopped cabbage and Worcestershire. Simmer another 10–15 minutes until the cabbage is tender but not mushy.
• Taste and adjust: Season with more salt and pepper. If the broth tastes flat, add a splash of Worcestershire or a squeeze of lemon for brightness.
• Serve: Ladle into bowls and garnish with fresh parsley. Pair with crusty bread or a simple side salad.