I made a Ground Beef And Cabbage Soup that emptied my fridge and somehow tastes like a restaurant meal.

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I can’t stop making this chunky, messy Cabbage And Beef Soup because it hits that hungry spot fast. I adore the way ground beef mingles with shredded cabbage, all tripping over chunks of carrot and onion.

It’s honest, loud food that actually fills you up. But the best part is how it eats like a complete meal without fuss.

I love pulling bowls from the pot and shredding more cabbage right in. Soup Recipes Using Ground Beef but with way more attitude.

Eat it with your hands if you want. I always go back and I repeat the whole thing.

Ingredients

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Ground beef, brings meaty heft and satisfying protein, it’s comforting and filling.
Olive oil, helps brown and adds a mellow, fruity fatiness to the pot.
Yellow onion, gives sweet savory backbone, it mellows and rounds everything out.
Carrots, add subtle sweetness and firm bite, they keep it homey.
Celery, provides crunchy freshness and an herbal edge you’ll appreciate.
Garlic, punches up the aroma, it makes the soup feel cozy instantly.
Green bell pepper, optional brightness and slight tang, kind of nice texture.
Green cabbage, softens into tender shreds and soaks up the broth.
Potatoes, optional chunkiness and starchiness, they make it more substantial.
Diced tomatoes, bring acidity and juiciness, they cut through the richness.
Tomato paste, adds concentrated tomato depth, it’s quietly powerful.
Beef broth, the savory base that ties everything together, warm and rich.
Worcestershire, sneaks in umami and a touch of tangy complexity.
Dried oregano, earthy herbal note, low maintenance Italian vibe.
Dried basil, sweet herbal lift, it lightens the tomato notes.
Smoked paprika, optional smokiness and color, kind of cozy.
Bay leaf, background herbal warmth, you’ll notice if it’s missing.
Kosher salt, brings out flavors, season slowly so it’s balanced.
Black pepper, mild heat and bite, it keeps things interesting.
Red pepper flakes, optional heat, just a little kick if you want.
Fresh parsley, bright herb garnish, it freshens up each bowl.

Ingredient Quantities

1 pound ground beef (80 20 is fine, use what you got)

1 tablespoon olive oil or other cooking oil

1 medium yellow onion, diced

2 medium carrots, peeled and diced

2 celery stalks, diced

3 garlic cloves, minced

1 green bell pepper, diced (optional but nice)

1/2 medium head green cabbage, shredded or thinly sliced (about 4 cups packed)

2 medium potatoes, peeled and diced (optional, for heartiness)

1 14.5 ounce can diced tomatoes with juices

2 tablespoons tomato paste

4 cups beef broth (or broth plus water to taste)

1 tablespoon Worcestershire sauce

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon smoked paprika (optional)

1 bay leaf

1 to 1 1/2 teaspoons kosher salt, to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional, for a little kick)

2 tablespoons chopped fresh parsley for garnish (optional)

How to Make this

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1. Heat the oil in your Instant Pot on Sauté or in a large Dutch oven on medium-high heat on the stove. Add the ground beef and break it up, cook until nicely browned and no pink remains, about 6 to 8 minutes; drain off excess fat if there’s a lot, but leave a little for flavor.

2. Add the diced onion, carrots, celery and green pepper to the meat and cook, stirring, until the onions are soft and the veggies start to loosen up, about 4 to 5 minutes. Stir in the minced garlic and cook another 30 to 45 seconds until fragrant.

3. Mix in the tomato paste and cook for a minute to deepen the flavor, scraping any browned bits from the bottom. Then add the can of diced tomatoes with their juices and stir.

4. Add the shredded cabbage, diced potatoes if using, beef broth, Worcestershire sauce, oregano, basil, smoked paprika if you want it, bay leaf, red pepper flakes if using, salt and pepper. Stir everything so it’s combined. Taste the broth and add a bit more salt or pepper now if needed.

5. If using an Instant Pot: secure the lid, set the valve to sealing and pressure cook on High for 10 minutes. When time is up, let it natural release for 5 minutes, then quick release the remaining pressure. If using the stove: bring the pot to a simmer, reduce heat to medium-low, cover and simmer for 25 to 30 minutes until potatoes and cabbage are tender.

6. Remove the bay leaf. If the soup seems too thin, simmer uncovered for a few minutes to thicken; if too thick, stir in a splash more broth or water until you like the consistency.

7. Adjust seasoning to taste with more salt, pepper or Worcestershire sauce. If you want brightness, squeeze in a little lemon juice or add a splash of vinegar, about 1 teaspoon, it really helps the flavors pop.

8. For convenience and better texture, you can brown extra beef ahead and freeze in portions, or use leftover roast beef cut small. Leftovers taste even better the next day once the flavors marry.

9. Ladle into bowls and sprinkle with chopped fresh parsley. Serve with crusty bread or crackers for soaking up the broth.

10. Store leftovers covered in the fridge for 3 to 4 days or freeze up to 3 months. Reheat gently on the stove or in the microwave, adding a bit of broth if it thickened in storage.

Equipment Needed

1. Instant Pot or large Dutch oven (for browning and simmering)
2. Chef’s knife and cutting board (for chopping veggies and cabbage)
3. Vegetable peeler (for potatoes and carrots)
4. Wooden spoon or heatproof spatula (to stir and scrape browned bits)
5. Measuring cups and spoons (for broth, tomato paste, spices)
6. Can opener (for the diced tomatoes)
7. Colander or slotted spoon (to drain excess fat if needed)
8. Ladle and soup bowls (for serving)

FAQ

Q: Can I use ground turkey or chicken instead of beef? A: Yes. Ground turkey or chicken works fine but the flavor will be milder. You might want to add a little extra Worcestershire or a splash of soy sauce to boost savory notes.

Q: How long will leftovers keep? A: Stored in an airtight container in the fridge it keeps 3 to 4 days. Freeze up to 3 months.

Q: Can I skip the potatoes? A: Absolutely. The soup is still hearty without them. Leaving potatoes out makes it lower in carbs and lighter.

Q: My cabbage turned out mushy, why? A: Cabbage cooks fast. If you simmer too long or use thinly shredded cabbage it will get very soft. Add it later in the cook or slice it thicker to keep some bite.

Q: Do I have to brown the beef first? A: Browning adds flavor, but if you are in a rush you can skip it and dump everything in. The soup will still be tasty but a bit less caramelized in flavor.

Q: Can I make this vegetarian? A: Yes. Use a plant based ground meat or skip the meat and use extra beans or lentils, and swap beef broth for vegetable broth.

Q: My soup is bland, how do I fix it? A: Add a pinch more salt, a splash of Worcestershire or soy sauce, or a squeeze of lemon juice to brighten flavors. Simmer a bit longer to concentrate taste.

Chunky Beef, Cabbage And Tomato Soup (Instant Pot Or Stove Top) Recipe Substitutions and Variations

Ground beef (1 lb)
- Ground turkey or chicken — leaner, cooks the same
- Ground pork — richer, more savory
- Textured vegetable protein or crumbled tempeh — if you want vegetarian protein
Olive oil
- Butter or ghee — for a deeper, slightly sweet flavor
- Avocado oil — neutral, high smoke point
- Vegetable oil — fine in a pinch
Cabbage (1/2 head)
- Kale or Swiss chard — tougher leaves, add later and simmer a little longer
- Bok choy — gives a lighter, more herbal crunch
- Coleslaw mix — quicker since it’s pre-shredded
Beef broth (4 cups)
- Chicken or vegetable broth — works fine, just a bit different in depth
- Water plus a bouillon cube or paste — handy if you’re out of broth
- Tomato juice diluted with water — for a more tomato-forward soup

Pro Tips

1) Brown the beef well and don’t rush it. Let the bits get a little crust on them, then drain off most of the fat but leave a tablespoon or so for flavor. If you skip browning you lose a lot of depth.

2) Cook the tomato paste a full minute or two until it darkens slightly and smells nutty, scraping those browned bits from the bottom. Then add a splash of broth or the canned tomatoes to deglaze. That step makes the broth taste way richer.

3) Cut the potatoes slightly larger than you think and shred the cabbage fairly thin. Potatoes that are too small fall apart and make the soup starchy, and big cabbage pieces take longer to soften. If you like the cabbage with a bit of texture, add half of it near the end and stir to wilt rather than boiling the whole thing to mush.

4) Always finish with acid and a final seasoning check. A teaspoon of lemon juice or red wine vinegar at the end brightens everything, and add salt after the pressure cook or simmer because flavors concentrate. Let the soup rest 10 minutes if you can, it tastes better the next day.

Chunky Beef, Cabbage And Tomato Soup (Instant Pot Or Stove Top) Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made a Ground Beef And Cabbage Soup that emptied my fridge and somehow tastes like a restaurant meal.

Servings

servings

Calories

308

kcal

Equipment: 1. Instant Pot or large Dutch oven (for browning and simmering)
2. Chef’s knife and cutting board (for chopping veggies and cabbage)
3. Vegetable peeler (for potatoes and carrots)
4. Wooden spoon or heatproof spatula (to stir and scrape browned bits)
5. Measuring cups and spoons (for broth, tomato paste, spices)
6. Can opener (for the diced tomatoes)
7. Colander or slotted spoon (to drain excess fat if needed)
8. Ladle and soup bowls (for serving)

Ingredients

1 pound ground beef (80 20 is fine, use what you got)
1 tablespoon olive oil or other cooking oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 green bell pepper, diced (optional but nice)
1/2 medium head green cabbage, shredded or thinly sliced (about 4 cups packed)
2 medium potatoes, peeled and diced (optional, for heartiness)
1 14.5 ounce can diced tomatoes with juices
2 tablespoons tomato paste
4 cups beef broth (or broth plus water to taste)
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika (optional)
1 bay leaf
1 to 1 1/2 teaspoons kosher salt, to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional, for a little kick)
2 tablespoons chopped fresh parsley for garnish (optional)

Directions

Heat the oil in your Instant Pot on Sauté or in a large Dutch oven on medium-high heat on the stove. Add the ground beef and break it up, cook until nicely browned and no pink remains, about 6 to 8 minutes; drain off excess fat if there's a lot, but leave a little for flavor.
Add the diced onion, carrots, celery and green pepper to the meat and cook, stirring, until the onions are soft and the veggies start to loosen up, about 4 to 5 minutes. Stir in the minced garlic and cook another 30 to 45 seconds until fragrant.
Mix in the tomato paste and cook for a minute to deepen the flavor, scraping any browned bits from the bottom. Then add the can of diced tomatoes with their juices and stir.
Add the shredded cabbage, diced potatoes if using, beef broth, Worcestershire sauce, oregano, basil, smoked paprika if you want it, bay leaf, red pepper flakes if using, salt and pepper. Stir everything so it's combined. Taste the broth and add a bit more salt or pepper now if needed.
If using an Instant Pot: secure the lid, set the valve to sealing and pressure cook on High for 10 minutes. When time is up, let it natural release for 5 minutes, then quick release the remaining pressure. If using the stove: bring the pot to a simmer, reduce heat to medium-low, cover and simmer for 25 to 30 minutes until potatoes and cabbage are tender.
Remove the bay leaf. If the soup seems too thin, simmer uncovered for a few minutes to thicken; if too thick, stir in a splash more broth or water until you like the consistency.
Adjust seasoning to taste with more salt, pepper or Worcestershire sauce. If you want brightness, squeeze in a little lemon juice or add a splash of vinegar, about 1 teaspoon, it really helps the flavors pop.
For convenience and better texture, you can brown extra beef ahead and freeze in portions, or use leftover roast beef cut small. Leftovers taste even better the next day once the flavors marry.
Ladle into bowls and sprinkle with chopped fresh parsley. Serve with crusty bread or crackers for soaking up the broth.
Store leftovers covered in the fridge for 3 to 4 days or freeze up to 3 months. Reheat gently on the stove or in the microwave, adding a bit of broth if it thickened in storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.