This Cabbage and Beef Soup is a thick and hearty soup with beef, beans and cabbage. It’s the cabbage that really makes the soup though. I share this recipe a lot because it is simple yet delicious. It really hits the spot for dinner after a cold day.
Super easy and super delicious. Prep time is practically nothing and after an hour of simmering dinner is ready.
The leftovers are even better for lunch the next day.
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Cabbage and Beef Soup
Ingredients
- 1 lb lean ground beef
- 1/2 teaspoon garlic salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 celery ribs chopped
- 1 16 ounce can kidney beans, undrained
- 1/2 head cabbage chopped
- 1 28 ounce can tomatoes, chopped and liquid added to soup
- 4 cups water
- 4 beef bouillon cubes
- chopped fresh parsley
Instructions
- In a Dutch oven, brown the ground beef and drain. Add the all remaining ingredients except the parsley.
- Bring to a boil. Reduce the heat and simmer, covered, for 1 hour.
- Garnish with parsley.
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Recipe based on one by Ellen Brody
Photo by Chef shapeweaver