This is a one-pot ground beef and cabbage soup that makes enough to feed eight people without much fuss. It uses cheap, filling ingredients — cabbage, carrots, celery, canned tomatoes, and white beans — and comes together in just over an hour. If you need a meal that actually satisfies a full table, this is a reliable one to keep in rotation.
Why this recipe works
Two things make this soup work. First, the aromatics — onion, garlic, carrots, and celery — get a proper sauté before anything else goes in. That 10-minute cook time softens the vegetables and builds a savory base that carries through the whole pot; rushing it leaves the broth tasting flat. Second, the ground beef goes in after the aromatics, not before. This keeps the fond from the vegetables in the pot and means the beef browns into the flavor already there rather than steaming in its own liquid. The 30-minute simmer at the end does the rest, giving the cabbage time to soften fully and the tomato base time to mellow into the broth.
Ingredient notes
- Cabbage: Green cabbage is the right call here — it holds up through the simmer without going mushy. Savoy works too but turns softer faster, so add it 10 minutes later than the recipe says.
- Tomato base: Tomato paste gives a deeper, more concentrated flavor; pasta sauce or Neapolitan sauce gives a milder, slightly sweeter broth. Both work — just don’t use both at full quantity or the soup tips too acidic.
- White beans: These are optional but worth adding if you’re feeding people who need the meal to stick. Any canned white bean works — cannellini, navy, or great northern. Drain and rinse them before adding.
- Stock quantity: The recipe calls for 4–6 cups. Start with 4 if you want a thicker, stew-like result; go to 6 for a brothier soup. The cabbage and beans release liquid as they cook, so err on the lower side.
Storage and reheating
Store leftovers in a sealed container in the fridge for up to 4 days. The soup thickens overnight as the beans and cabbage absorb the broth, so add a splash of water or stock when reheating. It freezes well for up to 3 months — portion it into individual containers before freezing so you can pull out exactly what you need. Reheat on the stovetop over medium-low until it reaches a full simmer, or microwave in 90-second intervals, stirring between each. Skip the garnish — not worth the extra dish.
Mistakes to avoid
- Adding cabbage too early: If you throw the cabbage in at the same time as the aromatics, it will be overcooked and borderline mushy by the time the soup is done. Add it with the stock and other remaining ingredients, not before.
- Not draining the beef fat: Ground beef releases a significant amount of fat as it browns. If you’re using regular 80/20 beef, tilt the pot and spoon out the excess before adding the tomato base and stock, otherwise the broth will be greasy.
- Under-seasoning the broth: Vegetable stock varies a lot in saltiness depending on the brand or bouillon you use. Taste the broth after 20 minutes of simmering and adjust salt before serving — waiting until the bowl is in front of someone is too late.
- Cutting the cabbage too small: Pieces smaller than 1 inch will break down and disappear into the broth. Rough 1-inch squares hold their shape and give the soup something to chew on.
- Crowding the pot when browning beef: If your pot is narrow, the beef will steam rather than brown. Work in two batches if needed, or use a wide Dutch oven so the meat has contact with the hot surface.
Cabbage Ground Beef Soup (One-Pot, Hearty)
Equipment
Ingredients
1 pound ground beef - minced beef, about 450g- 1 small green cabbage - about 2 lbs / 900g, roughly chopped into 1-inch (2.5cm) pieces
1 tablespoon olive oil - 15ml
1 small white onion - or any kind, diced
4 cloves garlic - minced or crushed
5 large carrots - about 12 oz / 340g, sliced into coins
5 stalks celery - about 8 oz / 225g, sliced- 1 can tomato-based pasta sauce - 18-ounce / 510g, such as marinara or passata — or substitute 1 (9-ounce / 255g) can tomato paste
4 medium tomatoes - fresh ; diced, about 1 lb / 450g — or 1 (14.5-ounce / 411g) can diced tomatoes, undrained
2 cans white beans - 15-ounce / 425g, cannellini or Great Northern, drained and rinsed (optional)
4-6 cups vegetable stock - broth or bouillon, 960ml-1.4L
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the garlic, carrots, and celery. Cook, stirring occasionally, for about 10 minutes until the carrots begin to soften. Push the vegetables to the sides of the pot, add the ground beef to the centre, and cook for 5-7 minutes, breaking it into crumbles, until fully browned with no pink remaining (160°F / 71°C internal). Drain excess fat if desired.1 tablespoon olive oil, 1 small white onion, 4 cloves garlic, 5 large carrots, 5 stalks celery, 1 pound ground beef
- If using tomato paste, stir it into the beef and vegetable mixture and cook for 1-2 minutes until it darkens slightly and becomes fragrant. If using pasta sauce, pour it into the pot and scrape the bottom with a wooden spoon to deglaze, loosening any browned bits.1 can tomato-based pasta sauce
- Add the chopped cabbage, diced tomatoes, and white beans (if using). Pour in enough vegetable stock to just cover the ingredients (4-6 cups / 960ml-1.4L). Stir to combine, bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally, until the cabbage is fully tender. Season with salt and pepper to taste.1 small green cabbage, 4 medium tomatoes, 2 cans white beans, 4-6 cups vegetable stock, 1 pinch salt
- Ladle into bowls and serve hot with crusty bread on the side, or enjoy on its own.
Notes
Nutrition
Frequently asked questions
Can I use ground turkey instead of ground beef?
Yes, but cook it to 165°F (74°C) and don’t expect it to look pink at any point before serving. Ground turkey is leaner, so the broth will be lighter in flavor — compensate by using a richer stock or adding a tablespoon of tomato paste even if you’re also using pasta sauce.
How do I know the ground beef is fully cooked?
Ground beef is safe at 160°F (71°C) — use an instant-read thermometer if you’re unsure. Visually, it should be fully browned with no pink remaining and the juices running clear before you add the remaining ingredients.
Can I double this recipe to feed a larger group or batch cook for the week?
Yes, and it scales well. You’ll need a pot that holds at least 8–10 quarts to double it comfortably — a standard Dutch oven won’t be big enough. Brown the beef in batches so it actually browns rather than steams, then combine everything in the larger pot for the simmer.
What to cook next
- Hearty Beef Kale Soup
- Hearty Beef Cauliflower Bake
- Spicy Beef Stuffed Peppers
- Hearty Criollo Beef Locro
