Hamburger Soup with Cabbage is a comforting, no-fuss meal that’s perfect for busy weeknights or for making ahead. It combines classic hamburger flavor with plenty of vegetables and delivers around 28–30 grams of protein per serving. Simple to prepare and family-friendly, this one-pot soup is a practical choice for everyday dinners or meal prep.
Over the years I’ve made several cabbage-based soups, and this version stands out for its straightforward method and satisfying flavor. Using ground beef, canned vegetables, and common pantry spices keeps the recipe easy, while Worcestershire sauce and fresh garlic build the rich, savory notes you expect in a hamburger-style soup.
From a nutrition perspective, this recipe balances protein, vegetables, and broth in a way that’s filling yet sensible for regular meals. It cooks quickly in one pot, makes multiple servings, and tends to be popular with kids.
Why You’ll Love This Recipe
- Family-friendly. This soup yields about eight servings and has a familiar hamburger flavor that many kids and adults enjoy.
- Simple. It uses a handful of pantry staples and canned vegetables for an easy weeknight meal.
- High protein. Each serving provides roughly 28–30 grams of protein, making it satisfying and nutritious.
Recipe Ingredients
Below is an overview of the ingredients you’ll need for this cabbage and hamburger soup. Exact amounts are shown in the recipe card at the bottom.
- Ground beef: You can substitute ground turkey for a leaner option.
- Produce: Onion, carrots, celery, minced garlic, and cabbage.
- Canned goods: Green beans and diced tomatoes.
- Spices: Garlic powder, onion powder, paprika, chili powder, black pepper, and kosher salt.
- Worcestershire sauce: Key for building the classic hamburger flavor.
- Beef broth: Choose low-sodium if you want to better control the final saltiness; adjust before serving if needed.
How to Make Cabbage Soup with Hamburger
This recipe is a favorite on chilly evenings. You’ll need a large pot or Dutch oven. Follow the steps below or use the printable recipe card at the bottom.
- Brown the ground beef in a large Dutch oven or stock pot over medium heat. Drain any excess grease.
- Add the chopped onion, carrots, celery, and minced garlic. Sauté, stirring occasionally, for about 5–6 minutes until the vegetables soften.
- Stir in the drained and rinsed green beans, diced tomatoes (with juice), Worcestershire sauce, and the dry spices. Mix to combine.
- Pour in the beef broth and bring the pot to a simmer. Add the diced cabbage and stir once more.
- Cover, lower the heat, and simmer for 15–20 minutes, or until the cabbage reaches your preferred tenderness. Taste and adjust seasoning before serving.
Storage and Reheating Instructions
Reheating: This soup reheats well in the microwave in 30-second bursts until heated through. For best texture, reheat gently on the stovetop over low heat, stirring occasionally. If reheating from frozen, thaw it overnight in the refrigerator first.
Storage: Let the soup cool completely before refrigerating. Store in the refrigerator for up to 3 days or freeze in a freezer-safe container for up to 3 months.
Recipe FAQ
Yes — when prepared as written, the recipe is gluten-free. Be sure to choose a broth labeled gluten-free.
Yes. The soup freezes and reheats well, making it an excellent option for meal prep. See the storage instructions above.
Yes. With the vegetables included, the recipe measures about 10.5 grams total carbs and roughly 8 grams net carbs per serving. Nutritional values are listed in the recipe card for reference.
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Hamburger Soup with Cabbage Recipe
Ingredients
- 2 pounds ground beef
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 1/2 cups celery, chopped
- 2 tablespoons minced garlic
- 1 tablespoon Worcestershire sauce
- 14 oz can green beans, drained and rinsed
- 14 oz can diced tomatoes with juice
- 2 teaspoon each garlic powder and onion powder
- 1 teaspoon each paprika, chili powder, and kosher salt
- 1/2 teaspoon black pepper
- 6 cups beef broth
- 2 cups cabbage, diced
Instructions
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Begin by browning the ground beef in a large Dutch oven or stock pot over medium heat. Drain off any grease.
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Add the onion, carrots, celery, and garlic. Sauté, stirring occasionally, for 5–6 minutes until the vegetables soften.
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Stir in the drained green beans, diced tomatoes with their juice, Worcestershire sauce, and spices. Mix well to combine.
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Pour in the beef broth and bring the mixture to a simmer. Add the diced cabbage and stir.
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Cover, reduce heat to low, and cook 15–20 minutes, or until the cabbage reaches your desired tenderness. Adjust seasoning and serve.
Video
Notes
Net carbs: approximately 8 g per serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.