Savory Ground Beef and Cabbage Soup

This Ground Beef Cabbage Soup is a warm, satisfying one-pot dinner that’s perfect for chilly evenings. It combines lean ground beef with tender cabbage and classic soup vegetables, all simmered in a savory tomato-beef broth enhanced with thyme and a touch of red pepper for gentle heat. Ready in about 40 minutes, this simple recipe delivers hearty flavor with minimal cleanup.

Soup is one of the easiest ways to turn simple ingredients into a complete, comforting meal. This Ground Beef Cabbage Soup includes protein and plenty of vegetables—onion, celery, carrots and green cabbage—so a bowlful is filling and nutritious. A tomato-forward broth gives the soup body and brightness, while thyme adds depth and red pepper flakes give a faint background warmth.

Why you’ll love this recipe

• Complete one-pot meal. Protein, vegetables and broth all cook together, so you can serve a balanced dinner from one pot.
• Quick and easy. Minimal prep and straightforward steps make this excellent for weeknights—ready in roughly 40 minutes.
• Comforting but not heavy. Lean ground beef gives satisfying savory flavor while cabbage and other vegetables keep the soup light and wholesome.
• Great for leftovers. Flavors deepen after a day in the fridge, making it ideal for meal prep.
• Customizable. Swap or add vegetables, change the protein, adjust spices—this recipe adapts to what you have on hand.

Recipe ingredients

Use these ingredients for a balanced, flavorful soup. Quantities and the full ingredient list are below in the recipe card.

• Onion, celery and carrots: A classic aromatic trio that forms the flavor base.
• Lean ground beef: Adds hearty flavor while keeping the soup from getting greasy.
• Garlic: Several cloves for savory depth.
• Tomato paste: Briefly cooked to concentrate flavor before adding broth.
• Thyme: Dried thyme complements the beef and cabbage well.
• Red pepper flakes: A small amount gives warmth without overwhelming heat.
• Diced tomatoes: Provide acidity and texture to the broth.
• Beef broth: Low-sodium broth lets you control final seasoning.
• Green cabbage: Roughly chopped into 1″ pieces so it retains texture as it cooks.
• Red wine vinegar: A finishing splash to brighten and balance the richness.
• Salt and pepper: Season to taste before serving.

How to make this recipe

This soup comes together in one pot with simple steps:

• Heat oil in a large pot or Dutch oven over medium heat. Cook chopped onion, celery and carrots until softened, about 5 minutes.
• Push the vegetables to one side, add the ground beef and brown it. Break it into bite-sized pieces and cook until no longer pink.
• Add minced garlic, tomato paste, dried thyme and red pepper flakes. Cook, stirring, for about 1 minute until fragrant.
• Stir in diced tomatoes and beef broth, bring to a boil.
• Add the chopped cabbage, reduce heat and simmer about 15 minutes until the cabbage is tender. Remove from heat and stir in red wine vinegar. Taste and adjust salt and pepper. Garnish with chopped parsley if desired and serve.

Tips for success

• Cut the cabbage into large chunks. About 1″ pieces hold their texture and shrink as they cook, giving a pleasant mouthfeel.
• Brown the beef in the pot. Move the softened vegetables to the side so the meat can make direct contact with the hot pan and develop flavor.
• Adjust the broth volume. If you prefer a thinner soup, add an extra cup or two of beef broth.
• Finish with vinegar. Two teaspoons of red wine vinegar stirred in at the end brightens the flavors without making the soup taste acidic.
• Season at the end. Taste the finished soup before adding more salt since broths and canned tomatoes can vary in sodium.

Recipe FAQs

Recipe variations

• Change the protein: Ground turkey or chicken are good swaps; adjust seasoning as needed.
• Adjust heat: Increase red pepper flakes for more spice or omit them for milder flavor.
• Try different herbs: Oregano, Italian seasoning or a bay leaf work in place of or alongside thyme.
• Make it vegetarian: Replace the meat with extra beans or lentils and use vegetable broth for a meatless version.

Storage and freezing

• Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over medium-low heat or in the microwave until warm.
• Freeze cooled soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that cabbage will be softer after freezing and reheating, but the soup remains tasty.

Ground Beef Cabbage Soup

This easy recipe makes about six servings and is perfect for busy weeknights or batch cooking. It yields a flavorful, balanced bowl with roughly 191 calories per serving and a satisfying 21 grams of protein (nutrition estimates are approximate).

Ingredients (serves 6)

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 lb. lean ground beef
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 15 ounces diced tomatoes (fire-roasted if you like)
• 4 cups low-sodium beef broth
• 5 cups green cabbage, cut into 1″ chunks
• 2 teaspoons red wine vinegar
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery and carrots and cook for about 5 minutes, stirring occasionally, until softened.
2. Push the vegetables to one side of the pot and add the ground beef. Brown the beef, breaking it into bite-sized pieces, and cook 5–7 minutes until fully cooked. Drain excess fat if needed.
3. Add the garlic, tomato paste, thyme and red pepper flakes. Stir and cook for about 1 minute until fragrant.
4. Pour in the diced tomatoes and beef broth. Increase heat and bring the soup to a boil.
5. Add the chopped cabbage, reduce heat and simmer for about 15 minutes, or until cabbage is tender. Remove from heat and stir in the red wine vinegar. Season with salt and pepper to taste. Garnish with parsley and serve.

Enjoy a warm bowl of Ground Beef Cabbage Soup as a comforting weeknight dinner or make extra for lunches—reheated portions are excellent and the flavor deepens after resting.