Hey y'all! If you're craving a bowl of something hearty, flavorful, and super satisfying, this Loaded Cabbage Soup is where it's at. Packed with ground beef, tender veggies, zesty tomatoes, and savory spices, this Soup is perfect for weeknight dinners or sharing around the table with family and friends. Plus, it's super easy to make and even more delicious the next day. Let's get cooking!
Why You'll Love This Loaded Cabbage Soup
- Super hearty and filling, thanks to plenty of veggies and protein-packed meat.
- Easy one-pot meal that comes together in just over an hour.
- Perfect for meal prep—flavors get even better as it sits!
- Highly customizable for various diets and taste preferences.
- Budget-friendly ingredients make this cozy soup accessible for everyone.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef (use lean for less fat)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 small head green cabbage (about 6 cups), chopped
- 1 (28-oz) can crushed tomatoes
- 6 cups beef broth (low-sodium preferred)
- 2 medium potatoes, diced
- 1 cup corn kernels (fresh or frozen)
- 2 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 2 bay leaves
- Chopped fresh parsley, for garnish
Directions
Step 1: Brown the Meat
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon, about 6-8 minutes. Drain excess fat if needed.
Step 2: Sauté Aromatics
Add diced onion, garlic, carrots, and celery to the pot. Sauté for 5-6 minutes, until onions are translucent and carrots start to soften.
Step 3: Add Cabbage and Seasonings
Stir in the chopped cabbage, smoked paprika, thyme, salt, pepper, and bay leaves. Cook for another 3-4 minutes until cabbage begins to wilt.
Step 4: Simmer Everything Together
Pour in crushed tomatoes, beef broth, diced potatoes, corn, Worcestershire sauce, and brown sugar. Stir well, bring to a gentle boil, then reduce heat and simmer uncovered for 35-40 minutes. Stir occasionally, until veggies are tender and flavors combine.
Step 5: Finish & Serve
Taste and adjust seasoning if needed. Remove bay leaves, ladle soup into bowls, and sprinkle with chopped fresh parsley. Serve hot!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Notes
- If you prefer a thicker soup, mash some of the potatoes in the pot as the soup simmers.
- For a lighter version, use ground turkey or chicken instead of beef.
- Soup flavor deepens overnight, so leftovers taste even better!
Variations
- Low-Carb: Skip the potatoes and add extra celery, zucchini, or cauliflower florets.
- Vegetarian: Leave out the ground beef, use vegetable broth, and add kidney beans or lentils for protein.
- Spicy: Add a pinch of crushed red pepper flakes or diced jalapeños when sautéing the vegetables.
Required Equipment
- Large Dutch oven or soup pot (at least 6-quart size)
- Wooden spoon or spatula
- Chef's knife & cutting board
- Ladle
Storage Instructions
- Let soup cool completely, then transfer to airtight containers.
- Refrigerate for up to 5 days.
- Freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop.
Serving Recommendations
- Pair with crusty bread or garlic toast for dunking.
- Top with a dollop of sour cream or a sprinkle of shredded cheddar for extra richness.
- Serve alongside a fresh garden salad for a well-rounded meal.
Pro Tips
- Chop cabbage into bite-sized pieces for even cooking and easy eating.
- Brown the beef thoroughly for maximum flavor in the finished soup.
- Don't skip the Worcestershire sauce—it adds amazing depth and umami!
Frequently Asked Questions
Can I use pre-shredded cabbage from the grocery store?
Yes, pre-shredded cabbage works great and saves time; just measure about 6 cups packed.
Is this soup gluten-free?
Yes, as written. Just confirm that your Worcestershire sauce and beef broth have no added gluten.
Can I make this in a slow cooker?
Absolutely! Brown the beef and onions first, then add everything to your slow cooker and cook on low for 6-7 hours.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups green cabbage, chopped
- 2 medium carrots, sliced
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef broth
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoon olive oil
Instructions
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1Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon.
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2Add diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion is translucent.
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3Stir in chopped cabbage and sliced carrots. Cook for another 4-5 minutes until vegetables start to soften.
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4Pour in diced tomatoes and beef broth. Add paprika, thyme, salt, and pepper. Stir to combine.
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5Bring the soup to a boil, then reduce heat and simmer uncovered for 30-35 minutes, or until cabbage and carrots are tender.
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6Taste and adjust seasonings as needed. Serve hot and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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