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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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr 35 mins
Course: Soup
Cuisine: American
Keyword: cabbage beef soup
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