Beef Cabbage Soup
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Beef Cabbage Soup stands out as a heartwarming, nutritious, and low-carb delight, perfect for those chilly winter months.
This soup is not just about savoring a warm bowl of comfort; it’s about indulging in healthy vegetables, rich beef stock, and high-protein ground beef that not only keeps you cozy but also strengthens your body against the cold.
Whether simmered slowly in a crockpot or cooked on the stove, this soup’s different preparation methods make it an easy dish for any occasion. It’s an excellent choice for a hearty meal or a comforting starter.
Beef and Cabbage Soup Recipe
What sets this beef cabbage soup apart to other recipes like it is its unconventional seasoning. Instead of the typical Italian herbs, the addition of taco seasoning infuses the soup with a vibrant, zesty flavor that’s a little bit different from classic cabbage soup recipes.
Ingredients
- Ground Sirloin or beef
- head shredded cabbage
- diced garlic tomatoes (Heinz)
- Beef Broth (ours came in a box)
- taco seasoning
- half a bag of shredded carrots
- minced garlic, paprika, and cumin
- 1-2 tablespoons of butter
Recipe Tip: At first, half a head of cabbage felt like too much, but trust me, it cooks down a lot! Don’t be shy to add more; it’ll fit just fine once it softens. Next time, I might even go for a whole head. Happy cooking!
Beef Cabbage Soup Video
How to make Slow Cooker Ground Beef and Cabbage Soup
Cook beef and saute veggies.
Cook 1 lb. of ground sirloin or beef with 1 tablespoon of minced garlic until fully cooked. Drain and set aside.
Melt 1-2 tablespoons of butter in a large pan over medium heat. Add 1/2 head of shredded cabbage and half a bag of shredded carrots, sautéing for about 5 minutes until crisp-tender.
Combine the ingredients in the pot:
Transfer the cooked beef and 28 ounces of diced garlic tomatoes (undrained) to a slow cooker or large soup pot.
Add the sautéed vegetables.
Add Broth and Seasonings:
Pour in 40 oz. of beef broth. Stir in the sautéed vegetables, 1 teaspoon of paprika, and 1 teaspoon of cumin.
Mix in 1 package of taco seasoning.
Cooking Methods
This versatile soup can be effortlessly prepared on the stove or left to simmer in a crockpot, allowing the flavors to meld beautifully over time.
Whether you’re looking for a hearty lunch, a comforting dinner, or a light pre-meal appetizer, this beef cabbage soup with taco seasoning fits the bill perfectly.
- For a slow cooker: Cook on low for 2 hours or until vegetables are soft, then switch to warm.
- For stovetop: Simmer on low heat for approximately 1 hour, stirring occasionally, until vegetables are tender.
Variations and Cooking Tips
Cabbage will significantly reduce in size once cooked, so don’t hesitate to use more than half a head if you prefer.
The slow cooker method is recommended for ease and convenience, but you can also cook this soup on the stove if you prefer.
For a quicker cooking time, set the slow cooker to high heat for 1 hour, then reduce to low or warm.
You can add any additional vegetables that work for you based on your own personal diet. A drained can of shoe peg corn, canned and drained green beans, or rinsed and drained black beans.
Incredible Soups
if you are looking for more hearty delicious soups to warm up an evening, try one of these other amazing recipes.
Beef and Cabbage Soup (Slow Cooker + Stove)
Equipment
Ingredients
- 1 lb Ground Sirloin or Beef
- 1/2 head Shredded Cabbage feel free to use more as it shrinks significantly when cooked
- 1-2 tablespoons Butter
- 28 oz Diced Garlic Tomatoes e.g., Heinz
- 40 oz Beef Broth
Seasonings
- 1 oz. Taco Seasoning
- 1/2 bag Shredded Carrots
- 1 tablespoon Minced Garlic
- 1 teaspoon Paprika
- 1 teaspoon Cumin
Instructions
- Cook the Beef: In a pan, cook the ground sirloin or beef with the minced garlic until fully cooked. Drain any excess fat and set aside.
- Sauté Vegetables: In a large pan (a wok is ideal due to cabbage's volume), melt the butter over medium heat.
- Add the shredded cabbage and carrots to the pan. Sauté for about 5 minutes, stirring frequently, until the vegetables are crisp-tender.
- Combine Ingredients: Transfer the drained meat and the entire can of diced garlic tomatoes (do not drain) to a slow cooker or a large soup pot.
- Add the sautéed cabbage and carrots, beef broth, garlic, paprika, and cumin to the pot. Stir well to combine.
- Season and Cook: Stir in the taco seasoning until well mixed.
- If using a slow cooker, set to low and cook for 2 hours or until the vegetables are soft. Then, switch to warm.
- If cooking in a stockpot, keep the heat low and simmer for approximately 1 hour, stirring occasionally, until the vegetables are tender.
Video
Notes
- Cabbage will significantly reduce in size once cooked, so don’t hesitate to use more than half a head if you prefer.
The slow cooker method is recommended for ease and convenience, but you can also cook this soup on the stove if you prefer. - For a quicker cooking time, set the slow cooker to high heat for 1 hour, then reduce to low or warm.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
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My husband has a bad cold. I know what we’re having for dinner tomorrow night! Thanks for another great recipe.
I love how simple this beef cabbage soup can be and you can alter by adding some of your own favorite veggies like celery too!
I think i would like to TRy this using coleslaw mix. Sometimes I just don’t feel like chopping lol.
Aika- using a cabbage or coleslaw mix is a GREAT idea!
Have you ever used Sausage instead of hamburger?
I was thinking of using Italian sausage… thoughts??
I have not in this dish but I LOVE sausage and think it would be a great fit!
I add diced green pepper, onion, and dark red kidney beans! Leave or take the carrots. Celery is great too. Shoney’s used to have this soup on their salad bar. I up the ground beef to 2 pounds.
I added a bag of cauliflower rice .it was a nice addition.It gave the soup an extra layer
ugh I dont have beef broth.. can I use chicken broth instead??
I emailed you directly earlier, but just to add here, you CAN use any broth, it will just change the flavor. – Trisha