Hearty Cabbage Beef Soup: 5 Star Comfort

Hey there! I’m so excited to share this Cabbage Beef Soup with you. It’s one of those recipes that feels like a warm hug in a bowl, straight from my family’s kitchen. You know how some dishes just instantly transport you back to cozy Sunday dinners, with the most amazing aromas filling the house? Well, this Cabbage Beef Soup does that for me! My passion really started in a kitchen just like that, full of simple ingredients that magically turned into the most comforting meals. This soup is exactly that kind of magic – easy, utterly delicious, and perfect for bringing everyone together around the table.

Why You’ll Love This Hearty Soup

This soup is a winner for so many reasons:

• It’s incredibly easy to make, especially with the slow cooker doing most of the work!
• The flavor is just amazing – rich, savory, and perfectly seasoned.
• It’s the ultimate comfort food, perfect for chilly days or when you just need something warm and satisfying.
• It’s packed with wholesome ingredients that make it a nourishing meal.

Gathering Your Cabbage Beef Soup Ingredients

Alright, let’s get everything ready for our Cabbage Beef Soup! The beauty of this recipe is how straightforward it is. You’ll need about 2 tablespoons of vegetable oil to get things started. Then, grab 1 pound of ground beef – I like to use a leaner kind, but whatever you have works. For that aromatic base, we’ll need half of a large onion, finely chopped. The star veggie, of course, is about 5 cups of shredded cabbage. Don’t stress too much about the exact amount; just shred up a good portion of a medium head. Next, we’ll add two 16-ounce cans of red kidney beans, make sure they’re all drained and rinsed nicely. For the broth, we’re using 24 ounces of tomato sauce and 2 cups of water. To really bring out that beefy flavor, grab 4 beef bouillon cubes. And for that signature taste, we’ll need 1 ½ teaspoons of ground cumin, plus 1 teaspoon each of salt and pepper. See? Simple, good stuff!

Ingredient Notes and Substitutions for Cabbage Beef Soup

A few little notes on these ingredients to make your Cabbage Beef Soup absolutely perfect! That half a large onion? If you’re not a fan of chopping onions, you could totally use about half a cup of pre-chopped frozen onion, or even 1 to 2 tablespoons of dried minced onion in a pinch, though fresh really gives the best flavor. For the cabbage, if you’re short on time, you can often find pre-shredded cabbage in the produce section – just make sure it looks nice and crisp! The beef bouillon cubes are key for that deep savory flavor, but if you can’t find them, you could use about 2 cups of good quality beef broth instead of the water and bouillon. And for the kidney beans, feel free to swap them out for cannellini beans or even some hearty diced tomatoes if you prefer!

Step-by-Step Guide to Making Cabbage Beef Soup

Alright, let’s get this amazing Cabbage Beef Soup going! It’s honestly so simple, especially with the magic of a slow cooker. First things first, grab your biggest, heaviest stockpot or Dutch oven. We’re going to heat up about 2 tablespoons of vegetable oil over medium-high heat. Once that oil is shimmering just a bit, toss in your pound of ground beef and that chopped half onion. Now, just let it cook and stir it around until the beef is all nicely browned and crumbly, and the onion looks soft and see-through. This usually takes about 5 to 7 minutes. Don’t forget to drain off any excess fat after it’s done cooking – nobody wants a greasy soup!

Once that’s all done, carefully transfer that delicious beef and onion mixture right into your slow cooker. It’s like giving your slow cooker a head start! Now, add in all the rest of the goodies: the 5 cups of shredded cabbage, those drained and rinsed kidney beans, the whole can of tomato sauce, the 2 cups of water, those 4 beef bouillon cubes (they really pack a punch of flavor!), and finally, your cumin, salt, and pepper. Give it all a really good stir to make sure everything is nicely mixed together. You want to make sure that cabbage gets coated in all that yummy tomato-y, beefy goodness.

Now for the best part: cover that slow cooker up tight. If you’re using the Low setting, let it cook for a good 6 to 8 hours. This is perfect if you’re starting it in the morning before work. If you’re in a bit more of a hurry, you can set it to High and it’ll be ready in about 4 hours. Honestly, the longer it simmers, the more those flavors meld together beautifully. Just give it a stir every now and then if you can, just to make sure everything is cooking evenly. And that’s pretty much it! You’ve got a pot of hearty, flavorful Cabbage Beef Soup ready to go.

Tips for Perfect Cabbage Beef Soup Every Time

To make sure your Cabbage Beef Soup is absolutely spot-on, here are a few little tricks I’ve learned. Browning the beef and onions really well at the start is super important; it builds a fantastic flavor base! Don’t skip draining the fat, or your soup might end up a bit greasy. If you’re using the slow cooker, definitely stir everything together well before you put the lid on. This helps ensure all those flavors distribute evenly. Also, don’t be afraid to taste it towards the end of cooking and adjust the salt and pepper if needed – sometimes the bouillon is salty enough, or you might want a bit more pepper kick!

Serving Suggestions for Your Cabbage Beef Soup

This hearty Cabbage Beef Soup is practically a meal on its own, but it’s always fun to add a little something extra! A crusty loaf of bread or some warm dinner rolls are just perfect for soaking up every last drop of that delicious broth. You could also serve it with a simple side salad, maybe with a light vinaigrette, to add a bit of fresh crunch. A dollop of sour cream or a sprinkle of fresh parsley right before serving adds a lovely finishing touch too!

Storing and Reheating Your Delicious Cabbage Beef Soup

Got leftovers of this amazing Cabbage Beef Soup? Lucky you! Once it’s completely cooled down, scoop it into airtight containers. It’ll keep perfectly in the fridge for about 3 to 4 days. When you’re ready for more, you can reheat it gently on the stovetop over low heat, stirring occasionally, or pop a portion in the microwave. Just make sure it’s heated all the way through before you dig in!

Frequently Asked Questions About Cabbage Beef Soup

Q: Can I make this Cabbage Beef Soup on the stovetop instead of a slow cooker?
Absolutely! You can definitely make this hearty soup on the stovetop. Just follow the first step to brown the beef and onions and drain the fat. Then, add all the remaining ingredients to a large pot or Dutch oven. Bring it to a boil, then reduce the heat, cover, and simmer for at least 30-45 minutes, or until the cabbage is tender. Give it a good stir now and then!

Q: What other vegetables can I add to this Cabbage Beef Soup?
This soup is pretty forgiving, so feel free to add other veggies! Carrots, celery, or even some diced potatoes would be delicious additions. Just chop them up and add them along with the cabbage and beans. You might need to add a little extra liquid if you add a lot more vegetables.

Q: Is it okay to use ground turkey or chicken instead of ground beef?
Yes, you can totally swap out the ground beef for ground turkey or chicken. The flavor will be a little different, maybe a bit lighter, but it will still be a delicious and comforting soup. Just brown it the same way you would the beef!

Q: How can I make this soup spicier?
If you like a little heat, try adding a pinch of red pepper flakes when you add the cumin, salt, and pepper. You could also add a dash of hot sauce when serving!

Estimated Nutritional Information for Cabbage Beef Soup

Just a heads-up, the nutritional info below is an estimate per serving. Since I’m all about home cooking and variations, your exact numbers might be a little different! It looks like this hearty Cabbage Beef Soup comes in around 211 calories per serving, with about 9g of fat, 14g of protein, and 20g of carbohydrates. It’s a pretty balanced meal, especially considering all the fiber from the cabbage and beans!

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