Beef And Cabbage Soup
Hearty and flavorful, this beef and cabbage soup combines tender ground meat with fresh vegetables and a savory broth. Perfect for comforting family dinners or meal prepping, its rich taste is balanced with spices and beans, making it a satisfying and nutritious choice for chilly days.
Ingredients
- 1 lb. lean ground chuck or ground round ⓘ
- 1 (28 oz.) can tomatoes ⓘ
- 2 c. water ⓘ
- 1 (10 1/2 oz.) can beef consomme
- 1 (16 oz.) can hot chili beans ⓘ
- 1 medium green pepper, chopped ⓘ
- 1 c. frozen Green Giant green beans, thawed ⓘ
- 1 c. frozen Green Giant corn, thawed ⓘ
- 1/2 medium head green cabbage, coarsely chopped ⓘ
- 1 medium onion, finely chopped ⓘ
- 4 Tbsp. Worcestershire sauce ⓘ
- 2 Tbsp. chili powder ⓘ
- 2 tsp. salt ⓘ
- 2 tsp. garlic powder ⓘ
- 2 tsp. black pepper ⓘ
Instructions
- Brown the ground beef in a 3-quart saucepot until it loses its red color; drain off excess fat.
- Add chopped onion, green pepper, coarsely chopped cabbage, canned tomatoes, beef consomme, water, Worcestershire sauce, chili powder, salt, garlic powder, and black pepper to the saucepot.
- Cover and bring the mixture to a boil; then reduce heat and simmer for 40 minutes until vegetables are tender and flavors meld.
- Add thawed green beans and corn to the soup; simmer for another 10 minutes before serving.
Tips & Substitutions
For added depth, consider using a mix of fresh herbs like thyme or parsley along with the spices. If you want a spicier kick, add diced jalapeños or a splash of hot sauce. Ground turkey or chicken can be used as a leaner alternative to beef. This soup is versatile; feel free to add in any leftover vegetables you have on hand.
Serving Suggestions
Serve this hearty Beef And Cabbage Soup with crusty bread or a side salad for a complete meal. It pairs beautifully with a slice of cornbread or a dollop of sour cream on top. For a comforting twist, consider accompanying it with Sweet And Saucy Meatballs for a delightful combination.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. For longer storage, freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Cabbage Soup contains roughly 676 calories, with 27g protein, 155g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (310% of the Daily Value), iron (86% of the Daily Value), and protein (54% of the Daily Value). Note that it is relatively high in sodium, at 1884mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans in this soup?
Absolutely! While the recipe calls for hot chili beans, you can substitute with kidney beans, pinto beans, or even black beans. Just make sure they're canned for convenience, or soak and cook dried beans beforehand.
How can I make this soup vegetarian?
To make a vegetarian version, replace the ground beef with lentils or a plant-based meat substitute. Use vegetable broth instead of beef consomme and omit the Worcestershire sauce, or use a vegetarian alternative. The soup will still be hearty and flavorful.
What can I do if the soup is too thick?
If you find the soup is too thick for your liking, simply add a bit more water or broth until it reaches your desired consistency. Adjust the seasonings accordingly to ensure the flavor remains balanced.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).