This post may contain affiliate links. See my disclosure policy.
If you’re craving a hearty, comforting soup, this cabbage and ground beef soup is the one to make. It’s packed with simple ingredients, tastes delicious and it’s super easy to make too. I’ve included step-by-step instructions for both the stovetop and the Instant Pot so you can make it whatever way works best for you.
Why I Love This Beef Cabbage Soup
This is one of those soups I come back to again and again when I want something that is easy, hearty, nourishing and really satisfying. A few more reasons to love it:
- Perfect for meal prep: This soup stores really well in both the fridge and freezer so it’s great for making ahead (plus I think it tastes even better the next day!). Just reheat for an easy lunch or cozy dinner.
- One pot = easy cleanup: Everything cooks together in one pot which means fewer dishes to wash (always a win).
- Made with simple budget friendly ingredients: Made with cabbage, ground beef and a few other simple veggies and pantry staples, this soup is hearty, satisfying and easy on the grocery bill.
Ingredient Notes
Here’s what you’ll need to make this cabbage soup with ground beef:
Detailed ingredient list and directions located in the recipe card below.
- Ground beef: I use lean ground beef so there’s no need to drain any grease from the pot.
- Cabbage: The star of the show! Use green cabbage for this soup.
- Other veggies and aromatics: A mix of carrots, celery, onion, garlic and bay leaves adds flavor and helps make the soup extra hearty.
- Olive oil or avocado oil: Just a little to brown the ground beef and sauté some of the veggies and aromatics.
- Canned diced tomatoes: I use regular diced tomatoes but fire-roasted tomatoes would be delicious too.
- Beef broth or stock: Use your favorite store-bought broth, mix some up with beef bouillon or go with homemade beef bone broth if you have it.
- Soy sauce: Adds a nice salty, umami boost. Tamari works well too.
- Seasonings: Finish with sea salt or bouillon and freshly ground black pepper to taste. I love using my homemade bouillon powder here – it’s a staple in my spice drawer!
Variations
- Use a different ground meat: Substitute the ground beef for ground pork, turkey or chicken.
- Use stew beef: Small cubes of stew beef work great here too if you’re in the mood for something a little different.
- Make it heartier: Want to bulk it up a bit more? Add a can of your favorite beans to the soup or serve with with a scoop of cooked rice in each bowl to make it extra filling.
How To Make Cabbage and Ground Beef Soup
You can simmer it on the stovetop or make it in the Instant Pot, and I’ve included step-by-step instructions for both methods so you can choose whichever works best for you.
Stovetop Method
Let’s start with the classic stovetop method:
- Brown the ground beef: Heat 1 tablespoon of olive oil or avocado oil in a large pot or Dutch oven over medium-high heat. Add 1 pound (500g) lean ground beef and cook until browned, breaking it up with a wooden spoon or spatula as it cooks.
- Sauté the veggies: Add 1 finely chopped onion, 2-3 cloves of minced garlic, 2 sliced celery stalks and 2 sliced carrots. Sauté for about 5 minutes or until onion is softened.
- Add the rest and simmer: Stir in one 28 oz (796 ml) can of diced tomatoes, 6 cups chopped green cabbage (about ½ a medium cabbage), 4 cups beef broth, 1 tablespoon soy sauce or tamari and 2 bay leaves. Bring everything to a boil, then reduce to a simmer and cover. Let it simmer for about 30-40 minutes or until cabbage is softened to your liking.
- Season and serve: Remove the bay leaves and season to taste with sea salt (or bouillon powder) and freshly ground black pepper. Ladle into bowls and serve! I love mine with some finely chopped fresh parsley and a dollop of sour cream on top.
Instant Pot (Pressure Cooker) Method
I’m a big fan of making soups in the Instant Pot. Here’s how to make this one:
- Sauté: Set the Instant Pot to “Sauté” mode and heat 1 tablespoon of olive oil or avocado oil. Add 1 pound (500g) lean ground beef and cook until browned, breaking it up as it cooks. Add 1 finely chopped onion, 2-3 cloves of minced garlic, 2 sliced celery stalks and 2 sliced carrots. Sauté for about 5 minutes or until onion is softened.
- Add the rest: Press the “Cancel” button to turn off Sauté mode. Add one 28 oz (796 ml) can of diced tomatoes, 6 cups chopped green cabbage (about ½ a medium cabbage), 4 cups beef broth, 1 tablespoon soy sauce or tamari and 2 bay leaves. Give everything a good stir, scraping up any browned bits from the bottom with a wooden spoon.
- Pressure cook: Secure the lid with the pressure valve in the “Sealing” position. Set to pressure cook for 5 minutes (high pressure) followed by a 10 minute natural release before opening the lid.
- Season and serve: Remove the bay leaves and season with sea salt (or bouillon powder) and freshly ground black pepper to taste. Time to serve!
New to the Instant Pot? Check out these Instant Pot Tips For Beginners.
How To Store
Storage Tips
This beef cabbage soup stores incredibly well which makes it perfect for leftovers and easy meal prep. Honestly, I think it tastes even better the next day once all the flavors have had a chance to settle together.
- To store: Let the soup cool, then transfer to an airtight container and keep it in the fridge for up to 5 days.
- To freeze: For longer storage, freeze the soup for up to 3 months. Souper Cubes are a great option for freezer storage. They come in different portion sizes and the frozen soup pops out super easily.
- Storing in mason jars? A wide mouth funnel makes filling the jars so much easier (and way less messy!). If you’re planning to freeze them, here are my tips for freezing mason jars so they don’t crack.
FAQ
I like to serve this soup with some fresh bread, garlic bread, a cheese biscuit or even a grilled cheese sandwich. If I’m making it for dinner and want to round things out a bit more, I’ll add a simple salad on the side too.
Green cabbage works best here. Napa cabbage can also work but it will soften and wilt down quite a bit more in the soup. I’d skip red or purple cabbage unless you’re ok with the soup turning a muddy color.
More Soup Recipes To Try
Did you make this cabbage and ground beef soup? I would love to hear about it! Please leave me a comment below.
Cabbage and Ground Beef Soup
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 6 to 8 servings
- Category: Soup
- Method: Instant Pot, Stovetop
- Cuisine: American
Description
If you’re craving a hearty, comforting soup, this cabbage and ground beef soup is the one to make. It’s packed with simple ingredients, tastes delicious and it’s super easy to make too. I’ve included step-by-step instructions for both the stovetop and the Instant Pot so you can make it whatever way works best for you.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 pound (500 grams) lean ground beef
- 1 onion, finely chopped
- 2–3 cloves garlic, minced
- 2 stalks of celery, sliced
- 2 carrots, sliced
- 28 oz (796 ml) can diced tomatoes
- 6 cups chopped green cabbage (about ½ medium cabbage)
- 4 cups beef broth or stock
- 1 tablespoon soy sauce or tamari
- 2 bay leaves
- sea salt or bouillon and freshly ground black pepper, to taste (I like to use this homemade bouillon powder)
Instructions
Stovetop Method
- Brown the ground beef: Heat the oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking up the meat with a wooden spoon or spatula.
- Sauté the veggies: Add the onion, garlic, celery and carrots. Sauté for about 5 minutes or until onion is softened.
- Add the rest and simmer: Stir in the diced tomatoes, chopped cabbage, beef broth, soy sauce or tamari and bay leaves. Bring everything to a boil, then reduce to a simmer and cover. Let it simmer for about 30-40 minutes or until the cabbage is softened to your liking.
- Season and serve: Remove the bay leaves and season to taste with sea salt (or bouillon powder) and freshly ground black pepper. Ladle into bowls and serve. I love mine with some chopped fresh parsley and a dollop of sour cream on top.
Instant Pot Method
- Sauté: Set the Instant Pot to “Sauté” mode and heat up the oil. Add the ground beef and cook until browned, breaking it up as it cooks. Add the onion, garlic, celery and carrots and sauté for about 5 minutes until onion is softened.
- Add the rest: Press the “Cancel” button to turn off the Sauté mode. Add the diced tomatoes, chopped cabbage, beef broth, soy sauce and bay leaves. Give everything a good stir, scraping up any browned bits from the bottom with a wooden spoon.
- Pressure Cook: Secure the lid with the pressure valve in the “Sealing” position. Set to pressure cook for 5 minutes (high pressure) followed by a 10 minute natural release before opening the lid.
- Season and serve: Remove the bay leaves and season to taste with sea salt (or bouillon powder) and freshly ground black pepper. Time to serve!
Notes
- Meal prep and storage: This beef cabbage soup stores incredibly well which makes it perfect for leftovers and easy meal prep. Honestly, I think it tastes even better the next day once all the flavors have had a chance to mingle together. Let the soup cool, then transfer to an airtight container. It will keep in the fridge for up to 5 days or you can freeze it for up to 3 months.
- A few storage tips: A wide mouth funnel makes pouring the soup into jars so much easier (and way less messy!). If you’re planning to freeze them, here are my tips for freezing mason jars so they don’t crack. Another option I love is using Souper Cubes – they come in different portion sizes and the frozen soup pops out really easily.
- Instant Pot: For the Instant Pot method, I use the 6-Quart Instant Pot Duo. If you’re new to the Instant Pot or still figuring out the terminology, you might find these 10 Instant Pot Tips For Beginners helpful.
