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Overhead shot of large pot of beef cabbage soup with large wooden spoon and oyster crackers sprinkled in background.
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5 from 3 votes

Beef Cabbage Soup

A hearty soup and a great base, this Beef Cabbage Soup recipe is so easy to make! Works well in the crockpot too.
Course Soup
Cuisine American
Keyword cabbage beef soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings 9 cups
Calories 187kcal
Author Rachel


  • 1 lb Ground Beef
  • 1 medium head of cabbage chopped, about 4-5 cups
  • 1 red bell pepper diced
  • 1 yellow onion diced
  • 1 16oz can dark kidney beans
  • 2 stalks of celery sliced
  • 1 28oz can crushed tomatoes for the most flavor, I use canned whole tomatoes and rough chop while saving the juice.
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon beef base I use better than bouillon
  • 1 cup beef broth
  • ¼ teaspoon garlic powder
  • Salt and Pepper to Taste
  • Oyster Crackers


  • In a large pot over medium heat, brown the ground beef and drain.
  • Add all the remaining ingredients to the beef. For the tomatoes and beans, add in everything including the juice. Bring to a boil and simmer for about an 30 minutes or until the onion and celery are tender.
  • Serve hot with oyster crackers on the side.


To freeze extras, let it cool completely before putting it into an airtight container and freezing. The soup will keep for about 2-3 months.


Serving: 1cup | Calories: 187kcal | Carbohydrates: 16.1g | Protein: 19.2g | Fat: 4.8g | Cholesterol: 45mg | Sodium: 490mg | Potassium: 375mg | Fiber: 3.2g | Sugar: 3.1g | Calcium: 30mg | Iron: 11mg