This cabbage soup with hamburger is healthy, simple, and perfect for chilly days. Made with ground meat and everyday vegetables, it’s cozy, nourishing, and easy to make.
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Why You’ll Love This Soup With Cabbage And Hamburger
I hadn’t made soup in a while, so revisiting this recipe felt like an easy, comforting choice. This is the soup that first got me to enjoy cabbage (something I avoided as a kid) simply because it always looked and tasted so good. My great aunt Jeanne, my Grandma Rose’s sister, used to make it, and it was always the best when she did. She had a real gift in the kitchen and was an incredible cook well into her 90s.
This cabbage soup with hamburger meat is light, easy to eat, and made with simple ingredients. It’s also very flexible! You can use ground turkey instead of beef, adjust the barley, or swap in vegetables you enjoy. I always finish mine with a sprinkle of Romano cheese, because that’s how I grew up eating it, and it’s the perfect finishing touch. Why this recipe is a keeper:
- Simple, no-fuss ingredients
- Cozy and filling without being heavy
- Easy to make in a big pot
- Perfect for cold days and leftovers
Ingredient Information And Substitutions
- Green cabbage- The star of the soup! A piece of a full green cabbage or a mini green cabbage both work.
- Ground beef- Adds richness and heartiness. Ground turkey works well if you want a lighter option.
- Onions- Build the base flavor of the soup. Substitute with shallots if needed.
- Potatoes- Make the soup filling without weighing it down. Sweet potatoes, or turnips are all good swaps.
- Celery- Adds savory balance. Try fennel or a pinch of celery seed if you're not a fan.
- Carrots- Bring a touch of sweetness and color. Parsnips or butternut squash are easy substitutes.
- Stewed tomatoes- Add gentle acidity. Freshly chopped tomatoes can be used instead or even a can of diced tomatoes.
- Water and chicken broth- A mix keeps the flavor light but satisfying.
- Barley- Adds texture. Reduce the amount or skip it if you prefer more vegetables. Rice also works.
How To Make Beef Cabbage Soup
Step 1- Cook the veggies and ground beef.
Spray a large pot with cooking spray and heat over medium high heat and add the onion, celery, carrot and potatoes. Cook to soften, about 7 minutes, stirring often.
Add the ground meat and cook until fully browned, breaking it up as it cooks. Once done, drain off the excess grease if needed.
Step 2- Add vegetables and simmer
Add the tomatoes, cabbage, salt, pepper, broth and water to the pot. Bring everything to a boil, then lower the heat and let it simmer gently for about an hour.
Step 3- Add barley and finish.
Stir in the barley and continue simmering for another 30 minutes, until the grains are tender and the soup thickens slightly. Add more broth if needed.
Frequently Asked Questions
Yes. This soup is a great make-ahead option, and the flavors tend to deepen after sitting overnight. Just reheat gently on the stove or in the microwave before serving. Be aware, the barley tends to suck up the broth, so either cook separate or keep on the side or plan to add more chicken broth later if needed.
Absolutely. You can leave it out completely or replace it with rice, farro, or another grain you enjoy. Just keep in mind that different grains may slightly change the texture or require different cooking times. I prefer to cook separately and keep it on the side.
No. The cabbage softens as it cooks but still holds its shape, giving the soup a tender texture rather than a mushy one.
Tips For Making Cabbage Soup With Ground Beef
- Use a large enough pot so there’s plenty of room for the cabbage. It'll soften and reduce as it cooks down.
- Brown the meat well before adding anything else to build flavor right from the start.
- Cut vegetables evenly so everything cooks at the same pace.
- Let it simmer gently. Slow cooking helps the flavors build and meld together.
- Season lightly at first, then taste and adjust toward the end once the soup has finished cooking.
- Finish with cheese if you like. A sprinkle of Romano or Parmesan adds a savory touch.
- Cook the barley separately. The original recipe calls for the barley to be cooked in the soup but I always prefer to cook grains or pasta separately and add them to the soup for serving so they don't suck up all the broth. If you do choose to cook the barley in the soup, have a couple cups of broth seperate to add if needed.
- Ingredients to prep ahead- Chop all vegetables up to a day in advance and store them in the fridge.
- Leftovers and storage- Store in the fridge for up to 4 days or freeze in airtight containers. If it thickens after chilling or freezing, add a splash of water or broth when reheating.
What To Serve With Ground Beef And Cabbage Soup
This soup is light but satisfying, making it easy to turn into a complete meal without much effort. The flavors are simple and comforting, so I like to keep the sides just as easy and unfussy. Here are a few of my favorite things to serve with it:
- Broccoli Rabe and Ricotta Crostini
- Green Bean Salad
- Roasted Fall Vegetables
- Lemon Parfait Cups Dessert
Other Soup Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Cabbage Soup with Hamburger
Equipment
Ingredients
- Cooking spray
- 1 pound ground beef 90/10 is my preferred ratio
- 2 cups onions diced
- 2 cups celery diced
- 2 cups carrots peeled and diced
- 1 ⅕ cups potatoes peeled and diced
- 14.5 ounces stewed tomatoes make sure you break them up a bit with your spoon
- 1 teaspoon Kosher salt to taste
- ¼ teaspoon ground black pepper to taste
- 3 cups cabbage chopped, about ⅓ of a green cabbage
- 5 cups chicken broth
- 5 cups water
- ¼ cup barley cook on the side per package directions
- Romano cheese optional- for topping
Instructions
- Spray a large pot or dutch oven with cooking spray and heat over medium high.
- Add onion, celery, carrot and potatoes and cook for about 7 minutes to soften, stirring periodically.
- Add ground beef and use your spoon to break it up and brown it, stirring periodically, about 5 minutes.
- Drain the beef if there is excess grease and add stewed tomatoes to the pot. use your spoon to break them up.
- Add salt, pepper, cabbage, brother and water.
- Bring to a boil and then reduce the heat to medium low and simmer for 1 hour.
- Serve with cooked barley and a sprinkle of Romano cheese.
Video
Notes
- Use a large enough pot so there’s plenty of room for the cabbage. It'll soften and reduce as it cooks down.
- Brown the meat well before adding anything else to build flavor right from the start.
- Cut vegetables evenly so everything cooks at the same pace.
- Let it simmer gently. Slow cooking helps the flavors build and meld together.
- Season lightly at first, then taste and adjust toward the end once the soup has finished cooking.
- Finish with cheese if you like. A sprinkle of Romano or Parmesan adds a savory touch.
- Cook the barley separately. The original recipe calls for the barley to be cooked in the soup but I always prefer to cook grains or pasta separately and add them to the soup for serving so they don't suck up all the broth. If you do choose to cook the barley in the soup, have a couple cups of broth seperate to add if needed.
- Ingredients to prep ahead- Chop all vegetables up to a day in advance and store them in the fridge.
- Leftovers and storage- Store in the fridge for up to 4 days or freeze in airtight containers. If it thickens after chilling or freezing, add a splash of water or broth when reheating.
Nutrition
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