Beef Cabbage Soup

4.67 from 3 votes

Beef Cabbage Soup is a hearty, nutritious, "loaded with stuff" winter favorite! It's rich and satisfying with carrots, onions, shredded cabbage, chunky potatoes, ground beef, and white beans in a silky tomato broth topped with Parmesan and crusty bread. A total comfort food, this soup warms you up no matter the weather!

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 373kcal

Author: Meryl Downing

Ingredients

1 pound 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 or 3 cups of any diced potatoes)
½ teaspoon 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
28 oz can diced tomatoes with juice (or a can of whole peeled tomatoes, chopped)
15 oz can white beans drained and rinsed
4 cups chicken stock
1 cup water
3 Tablespoons fresh parsley chopped
1 teaspoon kosher salt
shaved Parmesan cheese and crusty bread or saltines for serving

Instructions

In a large soup pot or Dutch oven over medium heat, brown the beef, breaking it up with a wooden spoon.
When beef is almost browned, move it to the side of the pot and add the onion, carrots, celery and potatoes. Season with ½ teaspoon salt and pepper and saute about 10 minutes more. Stir occasionally keeping the beef and vegetables separate (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).
When the beef is fully cooked and the vegetables are softened and beginning to brown, add the cabbage and garlic and cook a few more minutes, stirring everything together.
Add tomatoes, beans, stock, water and parsley and season again with 1 teaspoon salt. Bring to a boil, then reduce heat to medium low and simmer soup about 30 minutes 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.

Notes

Vegetable Amounts Don't need to be Exact - A bit more or less of any of the veggies is fine. Love beans, add 2 cans. Any amount from ½ to a little over a pound of ground beef is ok, depending on how meaty you like it. Minor alterations are fine for this soup!
Baby Red Potatoes do not need to be peeled. If using a larger baking potato, you may want to peel the tougher skin. Wash your veggies well, carrots don't need to be peeled either.
Try to keep the ground beef on one half of the pot, separate from the veggies on the other half. This will keep the liquid from the veggies away from the beef, which will help it brown. Make sure the beef is fully cooked before adding the stock.

Nutrition