Beef Cabbage Soup is a hearty fall favorite. It’s loaded with carrots, onions, shredded cabbage, chunky potatoes, ground beef, and white beans in a rich tomato broth topped with Parmesan and crusty bread. A total comfort food, this soup warms you up no matter the weather!
Putting Away the Garden for Fall
We finally got the garden “put away” for the season. Dug up the carrots (a toddler is happy to eat them right out of the ground covered in dirt, but bring them inside and wash them?…no thanks). Picked the last of the tomatoes. Pulled out all the old plants and spread the compost on the beds.
Also dug up about 15 match box cars buried in the lettuce bed, and hosed off a few riding toys to put away in the basement. It really was a beautiful fall weekend. I made a big hearty pot of soup for dinner to make it official…summer is over.
Soup, the Ultimate Comfort Food
Beef Cabbage Soup is turning out to be one of my favorite soups. It’s just so “loaded with stuff.” It feels so healthy and nourishing, tons of veggies, beef, beans, chunky potatoes, and that lovely way canned tomatoes with their juices and chicken stock combine to make their rich broth.
I love having a big pot of soup simmering away on the stove on a weekend. You can throw it together anytime during the afternoon and keep it on low, ready when you are. The kids can be a little picky about all the veggies, but they dug around and found some things to like. Crumbled saltines and Parmesan cheese helps! But mama loves this soup so much, they are just going to have to manage. And what to do with that other half of a huge napa cabbage? Try adding it to a stir fry or try this salad!
Beef Cabbage Soup
- ½ to 1 lb ground beef
- 1 onion diced (about 1 cup)
- 2 carrots diced (about 1½ cups)
- 2 ribs celery diced (about ½ cup)
- 15 baby red potatoes large dice (about 2 cups of any diced potatoes)
- ½ t kosher salt
- 8 grinds fresh black pepper
- ½ head napa cabbage sliced then chopped into bite sized pieces (about 6 cups)
- 3 cloves garlic minced
- 28oz can diced tomatoes with juice (or a can of whole peeled tomatoes chopped)
- 1 can white beans, drained and rinsed any type
- 4 c chicken stock
- 1 c water
- 3 T fresh parsley chopped
- 1 t kosher salt
- shaved Parmesan cheese and crusty bread or saltines for serving
- In a soup pot or dutch oven over medium heat, brown the beef.
- When beef is browned, move it to the side of the pot and add onion, carrots, celery and potatoes. Season with salt and pepper and saute about 10 minutes, stirring occasionally (the fat from the beef should be enough not to add any oil but add olive oil if needed, fat can also be drained if it's too much).
- Add the cabbage and garlic and cook a few more minutes.
- Add tomatoes, beans, stock, water and parsley and season again with salt. Simmer soup about an hour or until potatoes are tender.
- Serve soup with shaved Parmesan (use a vegetable peeler), more chopped parsley to garnish, and crusty bread or saltine crackers.