Dinner

Beef and Cabbage Soup Recipe

ByMaya Arden February 16, 2026February 16, 2026

Introduction

This hearty Beef and Cabbage Soup is a comforting and nutritious meal that’s perfect for chilly days. Packed with lean ground beef, fresh vegetables, and flavorful herbs, it’s both simple to make and delicious to enjoy.

A bowl of thick soup with visible layers including orange carrot slices, dark red kidney beans, light green celery pieces, cooked cabbage leaves in pale yellow, and small brown ground meat chunks, all mixed in a rich reddish broth. The bowl is white and speckled with a rough texture, positioned on a wooden board with fresh carrot tops and a whole carrot nearby, resting on a white marbled surface. Some green herbs are sprinkled on top and a gold spoon is partially submerged in the soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground beef
1 tablespoon olive oil

3 teaspoons minced garlic
Salt and pepper to taste

½ chopped head cabbage
1 (28-ounce) can diced tomatoes

2 stalks chopped celery
2 medium peeled and chopped carrots
1 (16-ounce) can kidney beans, drained

3 ½ cups beef broth
1 tablespoon Italian seasoning

Instructions

Step 1: In a large pot, heat 1 tablespoon olive oil over medium heat. Add 1 pound lean ground beef and cook until browned and no longer pink, breaking it apart as it cooks.

Step 2: Add 3 teaspoons minced garlic along with salt and pepper to taste. Cook for about 30 seconds until fragrant.
Step 3: Stir in ½ chopped head cabbage, 1 can diced tomatoes (28 ounces), 2 chopped celery stalks, 2 peeled and chopped carrots, 1 can drained kidney beans, 3 ½ cups beef broth, and 1 tablespoon Italian seasoning. Mix well to combine all ingredients.
Step 4: Bring the soup to a boil, then reduce heat to low and let it simmer covers for 1 hour. Stir occasionally.

Step 5: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

Tips & Variations

For a spicier twist, add a pinch of red pepper flakes with the garlic.
Substitute ground turkey or chicken for a leaner protein option.

Add extra vegetables like bell peppers or zucchini for more variety.
Use homemade beef broth for richer flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat until heated through. This soup also freezes well; freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a spoonful of hearty soup held above a pot, showing layers of ingredients including chunky orange carrot slices, pale green celery pieces, deep red kidney beans, light brown ground meat, and soft, pale yellow cabbage leaves, all mixed in a rich, slightly chunky reddish-brown broth with visible black pepper and sprinkled green herbs on top. The background is a white marbled texture, and the spoon is rustic with a worn grey handle. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned kidney beans?

Yes, but be sure to cook fresh beans thoroughly before adding them to the soup, as canned beans are already cooked and soften quickly during simmering.

Is this soup gluten-free?

Yes, all the ingredients listed are naturally gluten-free. Just ensure that your beef broth and canned tomatoes are labeled gluten-free to avoid any hidden sources.