Cabbage Soup with Hamburger

Well, here I am, finally back to blogging. several months since I’ve posted anything, but I’m declaring my blog drought officcabbage soupially over.

Last week, with very cold (January-like) weather in the forecast, I decided that I needed to make a healthy soup that would warm me up. I saw a recipe on Facebook that I kept going back to look at, and I finally decided to take the plunge.  (For the original recipe, as well as many others, check out Deb Fowler Nicholson’s Facebook page.)  The original recipe is made in a slow cooker, but I chose to make mine in my enameled Dutch oven on the top of the stove. That way, I was able to control the cooking process more easily, as well as adjust seasonings as needed. My family (especially my daughters and I) love cabbage, and we love soup, so how could a cabbage/hamburger soup miss? I’ll save you the suspense. My soup turned out to be just what I wanted. It’s a simple, hearty vegetable soup that’s heavy on healthy veggies and lean ground beef, yet low on fat, sodium, and carbs. (My family loves to spice things up a bit, so we usually add a bit of jalapeño Tabasco or Frank’s Hot Sauce to our bowls of soup.) This one is a keeper, and I’m sure will be served numerous times this winter.

Cabbage Soup with Hamburger
Recipe type: Soups
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-18
This is a hearty vegetable-based soup that is satisfying and great on a cold fall or winter day.
  • 2 lbs. lean ground beef (I used 93/7.)
  • 1 tablespoon olive oil
  • 2 c. celery, chopped
  • 2 c. onion, chopped
  • 1 green pepper, chopped
  • 4 cloves garlic, minced
  • 1 tsp. (or to taste) red pepper flakes
  • 2 tsp. dried oregano
  • 2 tsp. dried basil
  • 2 cans diced tomatoes (I used the ones with garlic, basil, and oregano, and chose the no added salt variety because of the sodium in the beef broth.)
  • 6 cups reduced sodium beef broth
  • 1 medium head green cabbage, coarsely chopped
  • Salt to taste
  • Fresh black pepper to taste
  1. Brown the ground beef, and then drain it well, and wipe out the pan.
  2. Heat oil in the pan, and then add the red pepper flakes and the garlic, stirring for about 30 seconds.
  3. Add the celery, onions, and green pepper, sauteing until softened.
  4. Stir in the oregano and basil, and then add the remaining ingredients, including the browned ground beef..
  5. Bring to a boil, and then reduce to a simmer.
  6. Cook for 20 minutes or until the vegetables are cooked.
  7. Adjust seasonings.



  1. Just wanted to say, I made this soup today. Completely awesome. I was a little scared at first because I put carrots in instead of green bell peppers, and used two cups of carrots. I thought I wasnt going to have enough broth. I poured a little more broth in, and it came out perfect. Thank you. We are happy anf full tonight.

    • Cindy Wallace says

      I’m happy to hear that you liked it. As for the carrots, can you ever have too many in a vegetable soup? When in doubt, add some more broth.

  2. How many calories per serving?

    • Cindy Wallace says

      I’d say about 810 for the entire recipe. This makes a large batch, so I’d guess 80-100 calories per serving.

  3. I added beef powdered gravy to give it more flavor and thicken it up more. Alot of other recipes call for pinto beans I used refried beans with jalapeños thickened it up more and have it great flavor.

  4. i have made cabbage soup befos
    r from left over beef roast and a soup bone i bought, with the same seasonings you listed, it is a remarkable healthy meal anytime of the year and very tastty

  5. delicious! great recipe!

  6. This was an good recipe but I cooked the cabbage separately before I added to the pot with all the other ingredients. The flavors were wonderful and I could just have eaten the broth. Ideal for a liquid diet; make soup ahead, strain the soup and freeze the broth for later. The remainder of the soup could be made into a casserole. Add some rice and put in a pan. Add cheese to top and bake in oven.

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