There’s something magical about a steaming pot of cabbage soup bubbling away on the stove; it’s the kind of meal that makes a rainy day feel cozy instead of gloomy. My mom used to make this exact Cabbage Soup Recipe whenever storms rolled in, filling our tiny kitchen with the most incredible savory aroma that would have all of us kids gathered around the stove begging for tastes.
What I love most about this soup is how simple yet satisfying it is. With just a handful of ingredients, cabbage, onions, tomatoes, and ground beef, you can create a meal that’s both hearty and healthy.
The Lipton onion soup mix might sound like a shortcut (and it is!), but trust me, it adds this incredible depth of flavor that makes the whole pot sing. This isn’t fancy cooking, it’s the kind of honest, stick-to-your-ribs food that makes you feel nourished inside and out.
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Why You’ll Love This Cabbage Soup Recipe
This isn’t just any cabbage soup, it’s the kind of recipe you’ll find yourself making again and again because it checks all the boxes:
- Effortless comfort food: With just one pot and a skillet, you can have this hearty meal ready in under an hour, perfect for those nights when you’re too tired to fuss but still want something homemade.
- Packed with goodness: Between the cabbage, tomatoes, and celery, you’re getting loads of vitamins and fiber in every bowl. My kids don’t even realize they’re eating their vegetables!
- Budget-friendly magic: Cabbage stretches forever, and the ground beef makes it feel substantial without breaking the bank. This recipe fed our family of six with leftovers.
- Customizable base: Once you’ve got the basic Cabbage Soup Recipe down, you can play with it, swap beef for turkey, add carrots, and throw in some potatoes. It’s forgiving like that.
- Freezer hero: This soup tastes even better the next day, and it freezes beautifully. I always double the batch and stash some for emergency meals.
The first time I made this, my husband went back for thirds, now that’s what I call a successful recipe!
Ingredients for Cabbage Soup Recipe
Gathering the ingredients for this cozy cabbage soup is half the fun; it’s like putting together a puzzle where every piece brings something special to the pot. Here’s exactly what you’ll need:
- 1 large cabbage, chopped (about 8 cups), look for one that feels heavy for its size with crisp leaves
- 2 small onions, diced, yellow or white work best here
- 2 cans (14.5 oz each) stewed tomatoes, juice included
- 1 pouch Lipton Onion Soup Mix, any flavor you like (I’m partial to beefy onion)
- 1 large celery stalk, chopped very small, about 1 cup
- 1-2 pounds ground beef, 80/20 works great; you’ll brown and drain it first
- Salt and pepper to taste, start with 1/2 tsp each
- Additional spices (optional), garlic powder, paprika, or thyme are my go-tos
Ingredient Notes & Substitutions
Don’t worry if you’re missing something; this soup is amazingly flexible. Here’s how to adapt it:
Protein swaps: Ground turkey or chicken work beautifully if you’re not feeling beef (just add a splash of Worcestershire sauce for depth). For a vegetarian version, use mushrooms or lentils instead.
Tomato tricks: No canned stewed tomatoes? Use 3 cups of fresh chopped tomatoes with 1/2 cup water or broth. Crushed tomatoes work too, just add a pinch of sugar to balance acidity.
Soup mix secrets: Any Lipton flavor works; I’ve used onion mushroom and golden onion with great results. No soup mix? Substitute 2 tsp onion powder + 1 tsp beef bouillon.
Cabbage choices: Green cabbage is classic, but savoy or napa cabbage adds nice texture. Just avoid red cabbage unless you want pink soup!
How to Make Cabbage Soup Recipe
Making this cabbage soup is like conducting a little kitchen symphony; everything comes together in perfect harmony if you follow these simple steps:
Get your water boiling: Fill a large saucepan (I use my 6-quart Dutch oven) about halfway with water and bring it to a rolling boil over high heat. You’ll know it’s ready when big bubbles are breaking the surface.
Vegetable party time: Toss in your chopped cabbage, diced onions, and finely chopped celery. The water will stop boiling temporarily, that’s normal! Reduce the heat to a lively simmer (you want gentle bubbles) and let the veggies soften for about 15 minutes. Stir occasionally.
Brown that beef: While the veggies cook, heat a skillet over medium and cook your ground beef, breaking it up with a wooden spoon until no pink remains, about 5-7 minutes. Drain off any excess fat (I tilt the pan and use a spoon to remove it).
Bring it all together: Add the drained beef to your simmering vegetables along with the stewed tomatoes (juice and all) and that magical Lipton soup mix. Give everything a good stir – you’ll smell the flavors starting to mingle already!
Season to perfection: Now’s the time for salt, pepper, and any extra spices you’re using. Start with 1/2 teaspoon each of salt and pepper; you can always add more later. My secret? I always add 1/4 teaspoon garlic powder and a pinch of paprika.
Final simmer: Let everything bubble together for another 10-15 minutes. This is when the magic happens: the cabbage becomes tender but still has a bit of bite, and all the flavors marry beautifully.
Taste and adjust: Grab a spoon and taste! Need more salt? More pepper? Now’s your chance to make it just right. Sometimes I add another pinch of soup mix if it needs more oomph.
Serve it up: Ladle the steaming soup into bowls and watch how everyone gathers around the table. The smell alone will have them hooked!
Tips for the Best Cabbage Soup Recipe
After making this soup more times than I can count, here are my can’t-live-without tips:
- Don’t murder your cabbage: Overcooked cabbage turns mushy and releases sulfur compounds (that stinky smell!). Take it off the heat when it’s tender-crisp, about 25 minutes total cooking time.
- Salt smart: Wait until after adding the soup mix to season, those little packets are salty! I’ve learned this the hard way after a few over-salted batches.
- Brown means flavor: Really get some good color on your ground beef; those browned bits equal big flavor. Just don’t let it burn!
- Fat is friend: Don’t drain ALL the fat from the beef, leave about a tablespoon in the pan. That richness makes the soup more satisfying.
- Rest for best: Like most soups, this tastes even better after sitting for 30 minutes. The flavors deepen and mellow. If you can wait, do it!
Follow these tips and you’ll have cabbage soup that’ll make your family think you’ve been cooking all day, when really it came together in under an hour!
Serving Suggestions for Cabbage Soup
This Cabbage Soup Recipe is practically a meal in itself, but I love rounding it out with a few simple sides that make it feel extra special. Here are my go-to pairings that never fail to impress:
- Crusty bread brigade: A warm loaf of French bread or sourdough is perfect for sopping up every last drop of broth. My trick? Rub the cut side with garlic and drizzle with olive oil before toasting, it takes 2 minutes but makes all the difference!
- Cheesy sprinkle: Keep a bowl of grated Parmesan or sharp cheddar on the table for sprinkling. The salty tang plays beautifully against the soup’s sweetness. My kids call this “snowy soup” when we do this.
- Simple green side: A crisp apple-walnut salad with lemon vinaigrette cuts through the richness beautifully. Or for super lazy nights, just slice up some cucumbers with a sprinkle of salt; the fresh crunch is perfect.
Honestly, though? Some nights we just eat it straight from big mugs while curled up on the couch, no sides needed. That’s the beauty of this soup, it’s fancy or fuss-free depending on your mood!
Storage & Reheating
One of my favorite things about this Cabbage Soup Recipe is how beautifully it keeps, it’s practically made for leftovers! Here’s how to store it so every bowl tastes as good as the first:
Fridge savvy: Let the soup cool completely (but don’t leave it out more than 2 hours, safety first!). Transfer to airtight containers and it’ll keep happily in the fridge for up to 3 days. The flavors actually get better as they mingle! I divide mine into single-serving portions so hungry family members can grab and reheat easily.
Freezer magic: This soup freezes like a dream for up to 1 month. I use freezer-safe containers or heavy-duty ziplock bags (squeeze out all the air first).
Pro tip: freeze it flat in bags to save space, then you can stack them like soup books in your freezer! Thaw overnight in the fridge when you’re ready.
Reheating right: However you stored it, always reheat on the stove over medium-low heat; microwaving can make the cabbage mushy and uneven. Add a splash of water or broth if it’s thickened up too much while chilling. Stir gently but frequently until steaming hot all the way through (about 165°F if you want to be precise).
The only problem with storing this soup? When my husband discovers the leftovers, they mysteriously disappear before I get a chance to enjoy them again!
Nutrition Information for Cabbage Soup Recipe
Now, I’m no nutritionist, just a home cook who likes knowing what’s going into my family’s bellies, but here’s the scoop on this cabbage soup’s goodness.
Remember, these numbers are estimates based on my exact recipe. Your mileage may vary depending on ingredients and portion sizes!
Per serving (about 1 generous bowl):
- Calories: Around 250, filling but not heavy
- Protein: 18g from that beefy goodness
- Carbs: 25g, mostly from the veggies
- Fiber: 6g! That cabbage really does its job
- Sugar: 8g (mostly from the tomatoes)
- Fat: 10g total, I leave a bit of that beef fat in for flavor
- Sodium: About 600mg, the soup mix does most of the work here
What I love is how balanced this soup is; you’re getting protein, fiber, and nutrients all in one cozy bowl. And let’s be real, when it’s raining outside and you’re curled up with a steaming portion, the only number that really matters is how many smiles it brings to your table!
Remember: These values are estimates. Nutrition varies by ingredients used and portion sizes. For exact numbers, plug your specific ingredients into a nutrition calculator.
FAQ About Cabbage Soup Recipe
Can I make this cabbage soup vegetarian?
Absolutely! Skip the ground beef and use 2 cups of chopped mushrooms (they add that meaty texture) or 1 cup of brown lentils. You’ll want to add an extra teaspoon of olive oil to replace the beef fat, and consider using vegetable broth instead of water for more depth. The Lipton vegetable soup mix works perfectly here too!
How can I thicken my cabbage soup if it’s too thin?
I’ve got two favorite tricks for this. One: Mash some of the cooked cabbage against the side of the pot with your spoon; the natural starches will thicken the broth. Two: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it in during the last 5 minutes of cooking. Both work like a charm!
My soup tastes bland, what can I add?
Oh no! Let’s fix that fast. First, check your salt; sometimes it just needs another pinch. Then try adding a splash of Worcestershire sauce or soy sauce (about 1 teaspoon) for umami depth. A bay leaf, while simmering, adds subtle complexity too. My secret weapon? A teaspoon of brown sugar to balance the tomatoes’ acidity.
Can I use a slow cooker for this recipe?
You bet! Brown the beef first, then toss everything in the slow cooker on LOW for 6-8 hours or HIGH for 3-4 hours. The cabbage stays more intact this way; just be sure to remove the bay leaf before serving if you added one. The house will smell amazing all day!
Why does my cabbage soup taste bitter?
Usually, this means the cabbage has been cooked too long, and it releases sulfur compounds that taste bitter. Next time, shorten the cooking time by 5-10 minutes. If it’s already bitter, stir in a teaspoon of sugar or honey to counteract it. And always core your cabbage thoroughly, the tough white core can be bitter!
Cozy & Nourishing Soup Recipes to Try
If this Cabbage Soup Recipe warmed you up, here are more wholesome, veggie-rich, and comforting soups perfect for chilly days or a light, healthy meal.
- Vegetable Soup: A hearty, comforting soup packed with fresh vegetables and savory broth.
- Italian Zuppa Toscana Soup: Creamy, flavorful, and loaded with sausage, potatoes, and kale.
- Sausage Potato Soup: Cozy soup with tender potatoes and savory sausage in a rich broth.
- Stuffed Pepper Soup: All the flavor of stuffed peppers in a warm, satisfying bowl.
Try these next time you’re craving something warm and nourishing; they’re easy, filling, and full of flavor!
Cozy Comfort in a Bowl
This Cabbage Soup Recipe is hands-down the perfect blend of nostalgia, nourishment, and simplicity. Every spoonful is loaded with savory flavor from the shortcut Lipton soup mix and the hearty goodness of tender cabbage, tomatoes, and ground beef.
It’s comfort food you can feel good about. Fast, budget-friendly, and flexible, it makes enough for a family dinner and delicious leftovers.
Whether you’re battling a stormy night or just craving a bowl of cozy warmth, this recipe delivers on every front. Give it a try for your next weeknight dinner, or whenever you need a little extra comfort, and don’t forget to leave a comment! Follow along on Facebook, Instagram, and Pinterest to discover even more satisfying, soul-warming recipes.
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Cabbage Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Calorie
Description
Cabbage Soup is a hearty and healthy meal that’s perfect for a cozy dinner, especially on rainy days. This simple recipe is packed with vegetables and ground beef, making it both nutritious and filling.
Ingredients
- 1 large cabbage, chopped
- 2 small onions, diced
- 2 cans of stewed tomatoes
- 1 pouch Lipton Onion Soup Mix (any flavor)
- 1 large celery, chopped very small
- 1–2 pounds ground beef
- Salt and pepper to taste
- Additional spices to taste (optional)
Instructions
- Fill a large saucepan halfway with water and bring to a boil.
- Add the chopped cabbage, diced onions, and chopped celery to the boiling water. Reduce to a simmer.
- In a separate skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the cooked ground beef to the saucepan with the simmering vegetables.
- Stir in the stewed tomatoes and the Lipton Onion Soup Mix.
- Add salt, pepper, and any additional spices you like.
- Simmer the soup for a few more minutes to allow the flavors to meld together.
- Taste and adjust seasoning as needed.
- Ladle the soup into bowls and serve hot. Enjoy!
Notes
- For extra flavor, add a bay leaf or some dried herbs like thyme or basil while the soup simmers.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 45mg
Keywords: Cabbage Soup Recipe, healthy cabbage soup, easy cabbage soup, ground beef cabbage soup
