- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Serving: 6 - 8 servings
This soup could not be easier to make, just throw all the ingredients into a pot and 1 hour later enjoy the most delicious beef and cabbage soup. It's perfectly seasoned, and hearty enough for dinner.
here’s a video showing how to make it:
Ingredients
- butter - 1 tbsp
- ground beef - 1 pound, lean
- garlic salt - 1/2 tsp
- garlic powder - 1/2 tsp
- pepper - 1/4 tsp
- celery stalks - 2, chopped fine
- kidney beans - 1 16 oz can, not drained
- cabbage - 1/2 head (medium), chopped
- tomatoes - 1 can (28 oz), including liquid
- water - 1 tomato can worth
- beef bouillon - 4 cubes
- parsley - fresh, for garnish
how to
- Brown the beef in the butter in a Dutch oven over medium heat. Add all the remaining ingredients except the parsley; bring to a boil.
- Reduce heat and simmer for 1 hour. Serve garnished with fresh parsley.
looks good
Great site enjoyed the recipes
Thanks Leticia! So glad to have you here. 😉
We made this for dinner. On a scale of 1 to 10, I’d give it a 12!! So very, very good. We doubled the batch. Since the recipe called for tomatoes but didn’t say what kind we made one pot with crushed and one pot with diced. Didn’t matter – both were excellent!!
Awesome – I’m so glad you loved it, I absolutely LOVE this soup. 🙂
This will be the 2nd time we’ve made this since we first saw it a few months ago. We absolutely love it. We’ll double the recipe, eat it today and will enjoy it as a packed lunch over the next week or so.
Awesome. I know, I can’t believe sometimes how tasty this soup actually is. 🙂
I made this today adding another 1/2 can water, 1 more beef cube, 1 small can of sauerkraut & 3/4 c. uncooked elbow macaroni…delicious!
I made this today in my crock pot but I added carrots and potatoes. You can clearly see there are carrots in the photo.
Sounds delicious. 🙂 I think those are tomato pieces in the photo though. I didn’t use carrots. 🙂
I think those are tomatoes
I think that’s tomato you can see in photo but carrots would be awesome in this and extra veggies never hurt
I love all yours recipie
Thanks Agustin! I love hearing that. 🙂
I’ve made this several times………..absolutely delicious!! Thanks for sharing!
Has any one used ground turkey? We can’t eat the ground beef.
I use ground turkey in everything that calls for ground beef. I can’t tell the difference, especially with the beef bouillon cubes.
Can you use Corned Beef? If so what would you suggest for broth?
Corned beef would be fantastic with this. I would use what the recipe calls for for the broth
How can you call it beef and cabbage when you are using ground beef?
Uh….Ground BEEF is BEEF?
Haaaaaaaaaaaaaaaaaaa !!!!! eeer
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I use ground turkey and add 8 oz. of V-8 to give it a real flavor boost. Great base recipe! I use vegetable broth or chicken broth and sometimes I add chopped zucchini and kidney beans. So hearty and healthy.
That sounds so yummy! My Gram, Mom and I use to can V-8 sauce. Instead of juice we made it like sauce. Cooked it electric rosters. Made all of our soups and stews so much better. Just imagine the beans and zucchini
Kidney beans are spelled wrong in the cabbage & beef soup recipe.
We all know what was meant. Just like we know you meant to say spelt instead of spelled. Not a big deal 🙂
Would a reg pot be ok if you don’t have a dutch oven?
What would be the calories per cup? Anyone?
Absolutely delicious but chuck in some diced pork as well
This soup was excellent. I will definitely make this again, Already passed it to my neighbor and she loved it too.
great looking soup, this needs to be tried, a free reciflix app also helps in getting video recipes handy
I thought this looked great and wanted to make it but then realized I was missing beans, celery and beef broth. I subbed diced sweet potato as starch for beans, added a can of tomato paste and added water chestnuts for some texture since I was missing celery. I browned the beef with diced onions. It was amazing! I don’t think you could do anything to mess up this amazing recipe!
Do you drain the burger before adding everything else?
I’m sorry…some of these comments are ridiculous….the soup is incredible…it’s a recipe for soup, it’s not brain surgery..you can add or subtract what ever you please. What difference does it make that the word kidney beans is misspelled, yes ground beef IS beef, and as far as calories go…do the math. Again….soup is “DELISH”
Agree, great, simple, love it and will make it again.
I made this last night. I added half a onion and a few organic carrots. It was very favorable ……….but……… It seemed very salty to me, and I was thinking about the four cubes of beef bouillon. I will make this again, but maybe use just one or two bouillon cubes. Anybody else thinks it was too salty?
I didn’t think the soup was too salty, but I used reduced sodium beef bouillon cubes because the regular ones just have a scary amount of sodium.
Why not use beef or chicken broth in the soup isle. Bullion cubes are very salty. The broth would add volume too.
You absolutely can, but then I recommend draining the tomatoes and beans and not adding the additional water.
This was a simple soup to make. I made it per the recipe (minus the celery and parsley, which I don’t like) and it was very good. The next day I warmed up the leftovers and added another can of tomatoes, another can of water and another beef bouillon cube (I like soup soupy). I will definitely make this again but since I can do without the ground meat, I am going to use smoked sausage so I can just avoid that and my husband can have his meat, and basically double the rest of the recipe. Thanks!
This looks so delicious. I’m going to make it in a few weeks as I already have my menu’s planned out until then. I’m going to use venison instead of beef. I was wondering if anyone has ever made a double batch and froze some for a later date. I do this with most soups, stews and casseroles so I have lots of precooked meals that I can just heat up on a busy day. I freeze my soups etc.. In quart canning jars as it is the perfect amount for us.
Can you another type of bean besides kidney beans.
You can use any kind of beans you want…that’s the beauty of soup.
This was asked earlier with no reply… Do you drain the ground beef before adding the other ingredients, or not?
As the ‘Pioner Wpman’ says, “Now, this step is important: Remove the pot from the heat and drain off as much fat as humanly possible. The more fat you drain off, the less fat you’ll see later on the surface of the soup, the more palatable the soup will be, and the more your cardiologist will thank me.
So everyone wins!”
That should read ‘Pioneer Woman’!
for heaven sakes drain the beef unless you want the grease in the soup geesh
Typical broth contains natural fats from the meats, if you use a quality ground beef, you won’t have so much and the natural fats are healthy for you. It’s soup, ground beef drippings can only add to the flavor profile in this one. To each their own, drain if you choose and don’t if you don’t.
Agreed. 🙂
I don’t see how there can be so much liquid, when only 1 can of water was added. Does the cabbage add liquid? Sorry if it seems like a dumb question. I never really cook with cabbage.
The beans and the tomatoes aren’t drained – so there’s liquid from them. Trust me – it’s enough.