Cabbage Soup with Hamburger

A bowl of cabbage soup with ground beef, potatoes, carrots, and parsley, served with saltine crackers on the side, and a sprig of parsley for garnish. Spoons and a striped towel are in the background.

This hearty cabbage soup is made with ground beef, potatoes, carrots, and cabbage, all simmered in a rich tomato-beef broth. This easy one-pot beef cabbage soup is budget-friendly, freezer-friendly, and perfect for family dinners or sharing with friends.

Course Dinner

Cuisine American

Diet Halal, Kosher, Low Fat

Keyword budget-friendly, comfort food, hearty, one-pot

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 280

Author Gina Dickson

Ingredients

1 pound ground beef 90 percent lean
1/2 cup onion ( yellow or white, chopped)
1 cup carrots peeled and cut into small cubes I like to use my food chopper so the pieces are evenly cut)
1 teaspoon oregano dried
1 teaspoon salt
1/2 teaspoon pepper
4 cups beef broth
14.5 ounces diced tomatoes canned
1 1/2 cups potatoes diced into bite size cubes (peeling is optional) I like to use Yukon Gold or red potatoes)
3 cups cabbage diced into 50 cent piece size
2 tablespoons fresh parsley chopped

Instructions

Build the Base

Cook the ground beef, onion, carrots, potatoes, oregano, salt, and pepper in a Dutch oven over medium-high heat. Break up the beef as it cooks and continue until it is no longer pink.
1 pound ground beef, 1/2 cup onion, 1 cup carrots, 1 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon pepper, 1 1/2 cups potatoes
Stir in the beef broth, and diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat to low.
4 cups beef broth, 14.5 ounces diced tomatoes
Cover and simmer until the potatoes are almost tender.

Finish the Soup

Add the cabbage and cook uncovered until all the vegetables are tender and the soup thickens slightly. If you soup seems to watery, cook with the lid off.
3 cups cabbage
Taste and season with additional salt and pepper as needed.
Serve hot and sprinkle parsley over each portion.
2 tablespoons fresh parsley

Notes

Make Ahead

This cabbage soup with hamburger is a wonderful recipe to make earlier in the day or even the day before a busy evening. Once it has cooled slightly, cover the pot and refrigerate it, then gently rewarm on the stove until steaming. The flavors deepen as it rests, so it is a great option for Bible study nights, small group, or those evenings when everyone is coming in at different times.

How To Store Leftovers

Let the soup cool until it is just warm, then ladle it into airtight containers. Store in the refrigerator for 3 to 4 days. When you are ready to enjoy it again, reheat gently on the stovetop over low to medium heat, adding a splash of broth or water if it has thickened more than you like, or warm single portions in the microwave in short bursts, stirring in between until hot.

Can You Freeze Cabbage Soup with Hamburger?

Yes, this soup freezes well and is great to keep on hand for your own family or to share with someone who needs a ready to heat meal. Cool the soup completely, then transfer it to freezer safe containers or zip top bags, leaving a little room at the top for expansion. Freeze for up to 3 months, thaw overnight in the refrigerator, and reheat on the stovetop until heated through, adding a little broth or water if needed. The potatoes may soften a bit after freezing, but the flavor will still be delicious.

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