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Cabbage And Beef Soup

This Cabbage And Beef Soup is a hearty one-pot meal that combines tender cabbage, savory ground beef, and rich broth for a delightful and filling dish, perfect for cold nights.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Lean ground beef Use lean to prevent greasy broth.
  • 1/2 teaspoon Garlic salt Optional; can be substituted with extra garlic powder.
  • 1/4 teaspoon Garlic powder
  • 1/4 teaspoon Black pepper
  • 2 stalks Celery, chopped
  • 1 can (16 ounces) Kidney beans, undrained
  • 1/2 medium head Cabbage, chopped
  • 1 can (28 ounces) Tomatoes, chopped, liquid reserved
  • 1 cup Water
  • 4 cubes Beef bouillon
  • to taste Fresh parsley, chopped, for garnish For serving.

Method
 

Preparation
  1. Set your pot over medium heat and add the ground beef. Break it apart with a wooden spoon as it cooks for about 7 to 9 minutes, or until there's no pink left.
  2. Drain off the excess grease carefully using a colander or spoon.
  3. Add the garlic salt, garlic powder, and black pepper to the beef. Toss in the chopped celery, kidney beans with their liquid, and chopped cabbage on top.
  4. Pour in the chopped tomatoes along with their reserved liquid, then add the water and drop in the four beef bouillon cubes.
Cooking
  1. Stir the mixture to dissolve the bouillon cubes and bring to a full boil, stirring occasionally.
  2. Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer gently for a full hour, stirring occasionally.
Serving
  1. After an hour, taste the soup and adjust seasoning as necessary. Ladle into bowls and top with fresh chopped parsley.

Notes

This soup tastes better the next day. Store leftovers in an airtight container in the fridge for 4 to 5 days or freeze for up to 3 months.