This easy Beef and Cabbage soup is filling, comforting, affordable, and a crowd pleaser. Sometimes you read a recipe and think “this is going to be trash”, and I have to admit I was in that camp. But this simple soup changed my tune and to put it simply, I was not familiar with it’s game. This dish is almost a chili but it is definitely a soup, do you call that a stew? Identity crisis or not, give this recipe a shot if you like delicious things that are easy to make.
Ingredients
You will have no problem finding all the ingredients for this soup at your local grocer. There is a good chance you have most of the ingredients hanging around in your pantry right now. So gather up what you need and let’s get soupy.
Here’s what you’ll need:
- 28 oz can of Whole Tomatoes
- 1 lb. Ground Beef
- 48 oz carton of Beef Broth
- A White Onion
- 15 1/2 ounce Can of Kidney Beans
- 1/2 a Green Cabbage
- 2 Tbsp Tomato Paste
- 1 Tbsp Apple Cider Vinegar
- Cumin
- Paprika
- Chipotle Powder
- Salt
- Pepper
How to make Beef and Cabbage Soup
Follow along closely because these instructions are intricate… just kidding, this is soup and it is forgiving.
Chop up your onion, then in large stock pot, brown the ground beef and onion together. Next, drain the can of whole tomatoes and move them to a cutting board. Chop up your tomatoes and keep the liquid that comes out in the process.
Once the beef is browned, drain your can of beans and add it to the stock pot. Also add the tomatoes, their juice, tomato paste, beef broth, vinegar, and spices. While everything in the stock pot is coming up to temperature, cut your cabbage in half and chop up one half of it into bite size pieces. The cabbage will wilt a small amount, but not like spinach would. So be sure to cut the cabbage small enough that it will fit on your spoon and in your mouth.
Now all you have to do is turn the soup down to a simmer and add the cabbage to the stock pot. It will look overloaded, but give it some time to cook down. This process takes a bit and you might be simmering the soup for 45 minutes before the cabbage will be softened enough. All that’s left now is to enjoy it. I like to serve it warm with either parmesan flakes or shredded cheddar (because it’s almost chili) alongside hearty toasted bread.
Beef and Cabbage Soup
Equipment
- Large Stock Pot
Ingredients
- 1 lb Ground Beef
- 1 Med White Onion (Chopped)
- 28 Oz Canned Whole Tomatoes (Drained and Chopped)
- 48 Oz Beef Broth
- 15.5 Oz Canned Kidney Beans (Drained)
- 1/2 Head Cabbage (Chopped)
- 2 Tbsp Tomato Paste
- 1 Tbsp Apple Cider Vinegar
- 1/2 tsp Chipotle Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Paprika
- Salt and Pepper (To Taste)
Instructions
- Prepare all of your ingredients: Chop the half of a cabbage head into 1 inch squares, be sure to remove the stalk portion from the center of the head. Drain your beans and tomatoes. Place the tomatoes on a cutting board and chop, be sure to keep the juices. Chop your onion.
- In a large Stock Pot, brown the ground beef and onions together. Once browned, drain any excess grease that may accumulated.
- Add the: Beef Broth, Beans, Tomatoes, Tomato Juices, Tomato Paste, Apple Cider Vinegar, Cumin, Paprika, and Ground Chipotle. Then bring to a simmer.
- Add the Cabbage and mix. Turn your burner to low or simmer, stir occasionally, and allow the soup to simmer for 45 minutes to an hour, until the cabbage has softened.
- Serve it warm with Optional Cheddar or Parmesan Cheese and Hearty Bread.
I can attest this is delish.
And it’s gluten free for the win!
Sounds awesome! I love cabbage! I’m going to give it a go Jake!