Hearty Cabbage Ground Beef Soup–a hearty, comforting, budget-friendly one-pot soup loaded with tender vegetables, savory beef and spices that’s ready in under 30 minutes with your Instant Pot or cooked low and slow in your Crockpot.
Hearty Cabbage Ground Beef Soup
This beefy cabbage soup is the ultimate comfort food that won’t break the bank or your daily calorie budget. The cabbage gets perfectly tender without turning mushy, the broth is savory and lightly tangy, and the ground beef makes it filling enough to count as a full meal. It’s the kind of soup that tastes even better the next day, making it perfect for lunch leftovers. I kept going back for more…the broth is so addicting!
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Onion–or shallot or frozen diced onion
- Garlic powder–or 1 Tbsp minced fresh garlic
- Kosher salt
- Black pepper
- Dried oregano–or Italian seasoning
- Paprika
- Beef or chicken broth–or water and Better Than Bouillon chicken base
- Bay leaf
- Cabbage
- Carrots
- Celery
- Petite diced tomatoes–or fire roasted tomatoes
- Tomato paste
- Worcestershire sauce–or soy sauce in a pinch
- White wine vinegar–or apple cider vinegar
- Dried parsley–or fresh parsley at the end
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions and brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, salt, pepper, oregano and paprika.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Add in the bay leaf. Keep the sauté setting on while you add in the other ingredients so that the broth heats up.
Add in the cabbage, carrots, celery, tomatoes, tomato paste, Worcestershire, vinegar and parsley.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 5 minutes or cook on low pressure for 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir. Ladle into bowls and serve.
Notes/Tips
- Serve with crusty bread, cornbread, biscuits or buttery rolls.
- This soup can be gluten free if you use gluten free Worcestershire sauce. This soup is dairy free.
- A sprinkle of grated Parmesan or a dollop of sour cream on top is surprisingly good.
- The white wine vinegar adds a brightness that balances the richness of the beef and cuts through the sweetness of the cabbage. It’s the secret ingredient that makes a big difference!
- I used my 6 quart Instant Pot*. You can also make this in a 3, 4 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. This soup freezes very well. Let it cool completely, then freeze in individual portions for up to 3 months.
- Other recipes you can make with white wine vinegar are Don’t Kiss Me Chicken and Pure Michigan Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Hearty Cabbage Ground Beef Soup
- Prep Time: 20 minutes
- Cook Time: 5 minutes (plus 5-10 minute NPR)
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
A hearty, comforting, budget-friendly one-pot soup loaded with tender vegetables, savory beef and spices that’s ready in under 30 minutes with your Instant Pot or cooked low and slow in your Crockpot.
Ingredients
- 8 oz lean ground beef
- 1/2 cup diced onion
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp dried oregano
- 1/2 tsp paprika
- 4 cups beef or chicken broth
- 1 bay leaf
- 4 cups chopped or shredded cabbage
- 2 carrots, peeled and sliced
- 1 celery rib, sliced
- 1 (14.5 oz) can petite diced tomatoes
- 1 Tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 Tbsp white wine vinegar
- 1 tsp dried parsley
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions and brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, salt, pepper, oregano and paprika.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Add in the bay leaf. Keep the sauté setting on while you add in the other ingredients so that the broth heats up.
- Add in the cabbage, carrots, celery, tomatoes, tomato paste, Worcestershire, vinegar and parsley.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 5 minutes or cook on low pressure for 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions and brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, salt, pepper, oregano and paprika. Transfer to the slow cooker.
- Add in the broth, bay leaf, cabbage, carrots, celery, tomatoes, tomato paste, Worcestershire, vinegar and parsley.
- Cover and cook on low for 3-4 hours.
- Stir. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More recipes with cabbage…
Instant Pot Lazy Stuffed Cabbage
All the flavors of stuffed cabbage in a super fast and easy stew. This is a delicious and healthy dinner that will fill you up!
Instant Pot Amish Cabbage and Potato Casserole
Seasoned ground beef with cabbage, potatoes and a creamy sauce.
Instant Pot Cajun Chicken, Sausage and Cabbage
Bites of chicken and smoked sausage with potatoes, onions and cabbage flavored with cajun seasoning.
Cabbage Fat Burning Soup
A flavorful soup with lots of veggies including cabbage, carrots and cauliflower. With only 87 calories per cup of soup you can eat this with no guilt!
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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