Beef and Cabbage Soup
Beef and Cabbage soup is filled with beef and tender veggies. This soup is hearty, delicious, and full of flavor!
Servings: 4 Servings
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 3 teaspoons minced garlic
- salt and pepper to taste
- ½ chopped head cabbage
- 1 (28-ounce) can diced tomatoes
- 2 stalks chopped celery
- 2 medium peeled and chopped carrots
- 1 (16-ounce) can kidney beans, drained
- 3 ½ cups beef broth
- 1 tablespoon Italian seasoning
Instructions
- In a large pot, add 1 tablespoon olive oil and 1 pound lean ground beef. Cook and brown the beef until no longer pink.
- Add 3 teaspoons minced garlic and salt and pepper to taste and cook for 30 seconds.
- Add ½ chopped head cabbage, 1 (28-ounce) can diced tomatoes, 2 stalks chopped celery, 2 medium peeled and chopped carrots, 1 (16-ounce) can kidney beans, 3 ½ cups beef broth, and 1 tablespoon Italian seasoning. Stir to combine.
- Bring the soup to a boil, reduce the heat, and simmer for 1 hour. Garnish with parsley if desired.
Notes
Originally posted on February 4, 2018
Updated on March 7, 2025
Nutrition
Calories: 252kcal | Carbohydrates: 12g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 915mg | Potassium: 874mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5318IU | Vitamin C: 45mg | Calcium: 110mg | Iron: 4mg
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