This cabbage beef soup is the pot I reach for when the weather turns chilly and I want dinner to practically cook itself.
It combines browned ground beef, tender cabbage, kidney beans, and a savory tomato broth that simmers until everything is soft and cozy.
You brown the beef and onion on the stovetop, then the slow cooker does the rest while you get on with your day.
It makes a big, budget-friendly batch that tastes even better the next day, and it is forgiving enough for total beginners.
If you love cabbage in a bowl, you will also enjoy my stuffed cabbage soup, which gives you all the flavor of cabbage rolls without the rolling.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 4 hours |
| Total Time | 4 hours 10 minutes |
| Servings | 10 servings |
| Difficulty Level | Easy |
Why You’ll Love This Cabbage Beef Soup Recipe
This soup is hearty, affordable, and almost entirely hands-off once the beef is browned.
Here is what makes it a keeper in my kitchen:
- Simple ingredients: Everything comes from the grocery aisle and the pantry, with no special trips needed.
- Slow cooker friendly: Ten minutes of prep and a few hours of simmering give you a full pot of dinner.
- Filling and balanced: Ground beef and kidney beans bring protein and fiber, while cabbage keeps the soup light and fresh.
- Great for a crowd: The recipe makes about ten servings, so it feeds a family and leaves lunch for tomorrow.
- Better the next day: The flavors settle and deepen overnight, so leftovers taste even better.
- Easy to customize: You can add carrots, celery, potatoes, or a little heat without changing the core recipe.
You might also enjoy: Hamburger Soup Recipe
Ingredients
This is the classic version that most home cooks and popular recipe sites use, built on ground beef, cabbage, kidney beans, and tomato sauce.
If you want a lighter cabbage-forward option, my cabbage soup is a good companion recipe.
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1/2 large onion, chopped
- 5 cups shredded cabbage (about 1/2 medium head)
- 2 cans (16 ounces each) red kidney beans, drained
- 24 ounces tomato sauce (three 8-ounce cans)
- 2 cups water
- 4 beef bouillon cubes
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Kitchen Equipment Needed
You do not need anything fancy for this soup, just a pot for browning and a slow cooker for the long simmer.
Having a sharp knife and a good set of storage containers makes prep and leftovers much easier.
- 6-quart slow cooker
- Large stockpot for browning the beef and onion
- Sharp chef’s knife
- Cutting board
- Wooden spoon or spatula
- Can opener
- Colander or heatproof bowl for draining the fat
- Measuring cups and measuring spoons
- Ladle for serving
- Airtight glass storage containers for leftovers
Read Also: Crockpot Cabbage Roll Soup Recipe
Recommended Products for This Recipe
These are my personal picks based on years of making big pots of soup, and each one makes this recipe a little easier or tastier.
If you enjoy set-it-and-forget-it dinners, my slow cooker beef stew with onion soup mix uses many of the same tools.
1. Crock-Pot 6-Quart Slow Cooker
A 6-quart slow cooker is the ideal size for this soup because it holds all ten servings with room to stir.
I like models with a programmable timer that switches to warm when the cooking time ends, so the soup never overcooks while I am out.
2. Knorr Beef Bouillon Cubes
Bouillon cubes are what give this soup its deep, beefy broth, so the brand you choose matters.
I like a cube that dissolves easily and tastes rich rather than harsh, which keeps the soup from turning out flat.
3. Victorinox Fibrox Pro 8-Inch Chef’s Knife
Shredding half a head of cabbage goes much faster with a truly sharp knife.
This one stays sharp, feels comfortable in the hand, and makes thin, even cabbage shreds that cook evenly.
4. Pyrex Glass Food Storage Containers With Lids
This soup makes plenty of leftovers, and glass containers go from the fridge to the microwave without staining or holding onto tomato odors.
They also stack neatly, which matters when you are meal prepping for the week.
5. McCormick Gourmet Ground Cumin
Cumin is the one spice that gives this soup its warm, earthy backbone.
Fresh, good-quality ground cumin tastes noticeably brighter than a jar that has been sitting in the cupboard for years.
Step-by-Step Instructions: How to Make Cabbage Beef Soup
1. Prep the Vegetables and Open the Cans
- Remove the outer leaves of the cabbage, cut the head in half through the core, and set one half aside for another meal.
- Cut out the tough core from the remaining half, then slice the cabbage into thin shreds until you have about 5 cups.
- Peel and chop the half onion into small, even pieces so it cooks quickly and blends into the soup.
- Drain and rinse the two cans of kidney beans in a colander, then open the three cans of tomato sauce so everything is ready to go.
2. Brown the Beef and Onion
- Set a large stockpot over medium-high heat and add the 2 tablespoons of vegetable oil.
- Once the oil shimmers, add the ground beef and the chopped onion to the pot.
- Cook for 5 to 7 minutes, stirring often and breaking the beef into small crumbles with a wooden spoon.
- Keep cooking until the beef is well browned with no pink left and the onion is soft and translucent.
3. Drain the Excess Fat
- Turn off the heat and carefully tilt the pot, or spoon the beef and onion into a colander set over a heatproof bowl.
- Let the fat drain away completely, since leftover grease can make the finished soup oily.
- Discard the fat in a sealed container or the trash, and never pour it down the sink.
4. Load the Slow Cooker
- Transfer the drained beef and onion mixture into the slow cooker.
- Add the shredded cabbage, the drained kidney beans, and the 24 ounces of tomato sauce.
- Pour in the 2 cups of water and drop in the 4 beef bouillon cubes.
- Sprinkle in the 1 1/2 teaspoons of ground cumin, the 1 teaspoon of salt, and the 1 teaspoon of black pepper.
5. Stir and Cover
- Stir everything well, pressing the bouillon cubes against the side of the slow cooker with your spoon to help them break apart.
- Keep stirring until the cubes begin to dissolve and the tomato sauce and water look evenly mixed.
- The slow cooker will look full of cabbage at first, but it softens and shrinks down as it cooks.
- Place the lid on the slow cooker and make sure it sits snugly.
6. Slow Cook Until Tender
- Cook on the high setting for 4 hours, or on the low setting for 6 to 8 hours.
- Give the soup a gentle stir once or twice while it cooks, if you are home, to keep the flavors evenly distributed.
- The soup is ready when the cabbage is completely tender and the broth smells rich and savory.
7. Taste, Adjust, and Serve
- Stir the soup one final time and taste a spoonful of the broth.
- Add a little more salt or pepper if you think it needs it, keeping in mind that bouillon and tomato sauce are already salty.
- Ladle the hot soup into bowls and serve right away.
For another easy ground beef soup, try: Stuffed Pepper Soup
Tips for The Best Cabbage Beef Soup
A few small habits make the difference between a good pot of soup and a great one.
For a creamier, more indulgent take on ground beef soup, check out my cheeseburger soup to see how I handle browning and seasoning.
- Brown the beef well: Let the meat sit for a minute between stirs so it develops color, since browning adds a lot of flavor to the broth.
- Drain the fat: This keeps the soup clean tasting rather than greasy, especially if you use a fattier ground beef.
- Shred the cabbage thinly: Thin shreds soften evenly, while thick chunks can stay a little tough.
- Rinse the beans: Rinsing canned kidney beans removes the thick canning liquid and extra sodium.
- Watch the salt: Bouillon cubes and tomato sauce already contain plenty of sodium, so taste at the end before adding more.
- Choose low-sodium options: Low-sodium bouillon and no-salt-added tomato sauce give you more control over the seasoning.
- Stir occasionally: If you are home, a gentle stir now and then helps the bouillon, cumin, and tomato sauce spread evenly.
- Try the stovetop: If you do not have a slow cooker, simmer everything covered in a large enameled Dutch oven over medium-low heat for about 45 minutes to 1 hour, until the cabbage is tender.
Serving Suggestions
This soup is a full meal on its own, but a few simple sides turn it into a real feast. Here are my favorite ways to serve it:
- Cornbread: A warm wedge of buttery cornbread is perfect for dunking into the tomato broth.
- Crusty bread: Toasted bread with butter soaks up every last drop of soup.
- Garlic bread: Crispy garlic bread adds a rich contrast to the soft cabbage.
- Shredded cheese: A sprinkle of cheddar on top melts into the hot soup.
- A dollop of sour cream: It adds a cool, tangy finish that balances the cumin.
- Fresh herbs: A little chopped parsley brightens each bowl.
- Saltine crackers: A classic crunchy side that kids especially love.
Read Also: Skillet Cornbread
Variations of Cabbage Beef Soup
Once you have the classic version down, it is easy to make the soup your own.
For a version with rice and a little more sweetness, take a look at my cabbage roll soup.
- Add carrots and celery: Sauté a chopped carrot and a stalk of celery with the onion for extra sweetness and body.
- Add garlic: Stir in 2 or 3 minced garlic cloves for the last minute of browning the beef.
- Use ground turkey: Swap the beef for ground turkey for a lighter soup, adding a little extra oil since turkey is leaner.
- Add potatoes: Stir in 2 diced Yukon Gold potatoes at the start to make the soup even heartier.
- Make it spicy: Add a pinch of red pepper flakes or a teaspoon of chili powder with the cumin.
- Use diced tomatoes: Replace one can of tomato sauce with a can of diced tomatoes for a chunkier texture.
- Swap the beans: Use pinto beans or cannellini beans if you do not have kidney beans on hand.
- Add a splash of vinegar: A teaspoon of apple cider vinegar stirred in at the end brightens the flavors.
Storage and Reheating
This soup keeps beautifully, which makes it one of the best recipes for meal prep.
For another soup that stores and reheats just as well, try my crockpot taco soup.
- Cool first: Let the soup cool for about 30 minutes before sealing it so it does not create condensation.
- Refrigerate: Store in airtight containers in the refrigerator for up to 4 days.
- Freeze: Ladle cooled soup into freezer-safe containers or soup freezer trays, leaving an inch of space at the top, and freeze for up to 3 months.
- Thaw: Move frozen soup to the refrigerator overnight before reheating.
- Reheat on the stove: Warm over medium-low heat, stirring occasionally, until steaming hot throughout.
- Reheat in the microwave: Heat individual portions in a microwave-safe bowl in 60-second bursts, stirring in between.
- Loosen if needed: If the soup has thickened in the fridge, stir in a splash of water or broth as it warms.
Nutritional Facts
The numbers below are estimates for one serving based on a batch of 10, and your totals may vary with the brands you use and how lean your ground beef is.
This soup pairs well with my vegetable soup if you are building a week of lighter meals.
- Calories: about 211
- Total Fat: about 9 g
- Saturated Fat: about 3 g
- Cholesterol: about 28 mg
- Sodium: about 1,154 mg
- Total Carbohydrates: about 20 g
- Dietary Fiber: about 7 g
- Total Sugars: about 4 g
- Protein: about 14 g
Health Benefits of Key Ingredients
Every ingredient in this soup brings something useful to the bowl, which is part of why it feels so satisfying.
For another cabbage-based classic packed with vegetables, you might like this: Borscht Recipe
- Cabbage: It is low in calories and provides fiber, vitamin C, and vitamin K.
- Kidney beans: They supply plant protein, fiber, folate, and iron, which help keep you full.
- Ground beef: It is a good source of protein, iron, zinc, and vitamin B12.
- Tomato sauce: It contains lycopene, an antioxidant found in cooked tomatoes.
- Onion: It adds flavor and small amounts of vitamin C and fiber.
- Cumin: This warming spice adds big flavor without adding calories.
FAQs About Cabbage Beef Soup
1. Can I make cabbage beef soup on the stove instead of in a slow cooker?
Yes, you can make it entirely on the stovetop.
After browning the beef and onion in a large pot, drain the fat, add the remaining ingredients, and bring everything to a boil.
Reduce the heat, cover, and simmer for 45 minutes to 1 hour, until the cabbage is tender.
2. Can I freeze cabbage beef soup?
Yes, this soup freezes very well.
Cool it completely, then freeze it in airtight containers for up to 3 months.
Thaw it overnight in the refrigerator and reheat it gently on the stove.
3. Can I use bagged coleslaw mix instead of fresh cabbage?
Yes, bagged shredded cabbage or coleslaw mix is a handy shortcut.
Use about 5 cups, and know that coleslaw mix often includes shredded carrots, which add a touch of sweetness.
4. Is this the same as the cabbage soup diet?
No, this recipe is a hearty ground beef soup and not the vegetable-only diet version.
It includes ground beef, kidney beans, and tomato sauce, which makes it more filling and more flavorful.
5. What can I do if my soup turns out too salty?
Bouillon cubes and tomato sauce both contain sodium, so the soup can taste salty if you add extra salt.
Stir in a splash of water or a peeled, diced potato and simmer a little longer to mellow it out.
Next time, try low-sodium bouillon and skip the added salt until you taste the finished soup.
Read Also: Beef Stew Recipe
Cabbage Beef Soup
Ingredients
- 2 tablespoons vegetable oil 30ml
- 1 pound ground beef 450g
- 1/2 large onion chopped into small, even pieces
- 5 cups cabbage shredded, about 1/2 medium head; remove outer leaves and tough core
- 2 cans (16 ounces each) red kidney beans drained and rinsed
- 24 ounces tomato sauce three 8-ounce cans
- 2 cups water 480ml
- 4 beef bouillon cubes
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Equipment
- 6-quart slow cooker holds all ten servings with room to stir
- Large stockpot for browning the beef and onion
- Sharp chef’s knife
- Cutting board
- Wooden spoon or spatula
- Can opener
- Colander or heatproof bowl for draining the fat
- Ladle for serving
- Airtight glass storage containers for leftovers
Method
- Remove the outer leaves of the cabbage, cut the head in half through the core, and set one half aside. Cut out the tough core from the remaining half, then slice into thin shreds until you have about 5 cups. Peel and chop the half onion into small, even pieces. Drain and rinse the kidney beans in a colander, then open the three cans of tomato sauce.
- Set a large stockpot over medium-high heat and add the vegetable oil. Once the oil shimmers, add the ground beef and chopped onion. Cook for 5 to 7 minutes, stirring often and breaking the beef into small crumbles, until the beef is well browned with no pink left and the onion is soft and translucent.
- Turn off the heat and carefully tilt the pot, or spoon the beef and onion into a colander set over a heatproof bowl, and let the fat drain away completely. Discard the fat in a sealed container or the trash, never down the sink.
- Transfer the drained beef and onion mixture into the slow cooker. Add the shredded cabbage, drained kidney beans, and tomato sauce. Pour in the water and drop in the bouillon cubes, then sprinkle in the cumin, salt, and black pepper.
- Stir everything well, pressing the bouillon cubes against the side of the slow cooker to help them break apart, until the cubes begin to dissolve and the tomato sauce and water look evenly mixed. Place the lid on the slow cooker and make sure it sits snugly.
- Cook on the high setting for 4 hours, or on the low setting for 6 to 8 hours, giving the soup a gentle stir once or twice if you are home. The soup is ready when the cabbage is completely tender and the broth smells rich and savory.
- Stir the soup one final time and taste a spoonful of the broth. Add a little more salt or pepper if needed, keeping in mind that bouillon and tomato sauce are already salty. Ladle the hot soup into bowls and serve right away.
Nutrition
Notes
- Brown the beef well: Let the meat sit for a minute between stirs so it develops color, since browning adds a lot of flavor to the broth.
- Drain the fat: This keeps the soup clean tasting rather than greasy, especially if you use a fattier ground beef.
- Shred the cabbage thinly: Thin shreds soften evenly, while thick chunks can stay a little tough.
- Rinse the beans: Rinsing canned kidney beans removes the thick canning liquid and extra sodium.
- Watch the salt: Bouillon cubes and tomato sauce already contain plenty of sodium, so taste at the end before adding more. If the soup turns out too salty, stir in a splash of water or a peeled, diced potato and simmer a little longer to mellow it out.
- No slow cooker? Simmer everything covered in a large enameled Dutch oven over medium-low heat for about 45 minutes to 1 hour, until the cabbage is tender.
- Shortcut: Bagged shredded cabbage or coleslaw mix works well; use about 5 cups. Coleslaw mix often includes shredded carrots, which add a touch of sweetness.
- Variations: Add carrots and celery with the onion, stir in 2 to 3 minced garlic cloves for the last minute of browning, swap beef for ground turkey, add 2 diced Yukon Gold potatoes at the start, add red pepper flakes or chili powder for heat, replace one can of tomato sauce with diced tomatoes, swap in pinto or cannellini beans, or stir in a teaspoon of apple cider vinegar at the end to brighten the flavors.
- Storage: Cool the soup for about 30 minutes before sealing. Refrigerate in airtight containers for up to 4 days, or freeze in freezer-safe containers leaving an inch of space at the top for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave in 60-second bursts, stirring between. Loosen with a splash of water or broth if it has thickened in the fridge.
- Make it a meal: Serve with cornbread, crusty bread, garlic bread, shredded cheddar, a dollop of sour cream, chopped parsley, or saltine crackers.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This cabbage beef soup recipe is proof that simple ingredients can turn into something deeply comforting with just a little time.
It is easy on the budget, easy on the cook, and a great way to feed a crowd on a cold evening.
I hope you give this cabbage beef soup a try and make it your own with your favorite add-ins.
If you make it, leave a comment below and tell me how it turned out, and feel free to share the recipe with a friend who loves cozy soup season.
Recommended:
- Korean Beef Soup Recipe
- Easy Cowboy Soup Recipe
- Slow Cooker Chili Recipe
- Air Fryer Garlic Bread Recipe
- Fried Cabbage Recipe
