Hearty Beef and Cabbage Soup – Easy, Comforting, One-Pot Meal
Emerald Isle Beef & Cabbage Broth
A hearty one-pot soup brimming with seasoned ground beef, tender cabbage, carrots, celery, kidney beans and diced tomatoes. Perfect for chilly evenings or a festive St. Patrick’s Day gathering.
Ingredients
Method
- Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef, breaking it up as it browns.
- Once the beef is caramelized, stir in garlic, salt, and pepper. Cook for about 30 seconds until fragrant.
- Add cabbage, diced tomatoes (with juices), celery, carrots, kidney beans, beef broth, and Italian seasoning. Scrape up any browned bits for extra flavor.
- Bring the mixture to a boil, then reduce heat to low. Partially cover and simmer for 1 hour, stirring occasionally.
- Garnish with fresh parsley and serve hot.
Emerald Isle Beef & Cabbage Broth
Warm up with this richly flavored soup, combining juicy ground beef and crisp cabbage in a tangy tomato broth. Ideal for St. Patrick’s Day—or any day you need cozy comfort in a bowl!
A Reader’s Review
“Absolutely delicious! I think I prefer this over traditional veggie beef soup.”
Why You’ll Love It
- One-Pot Simplicity: Brown, simmer, serve—minimal cleanup required.
- Budget-Friendly: Pantry staples combine for a hearty, economical meal.
- Festive Flair: Perfect for celebrating St. Patrick’s Day without the fuss.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 3 teaspoons minced garlic
- Salt and pepper, to taste
- ½ head green cabbage, chopped
- 1 (28-ounce) can diced tomatoes
- 2 stalks celery, chopped
- 2 medium carrots, peeled & diced
- 1 (16-ounce) can kidney beans, drained & rinsed
- 3½ cups beef broth
- 1 tablespoon Italian seasoning
- Fresh parsley, for garnish
Directions
- Heat the olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until nicely browned.
- Stir in minced garlic, salt, and pepper; cook for 30 seconds more.
- Pour in diced tomatoes (with juices), beef broth, and add cabbage, celery, carrots, kidney beans, and Italian seasoning. Scrape any bits off the bottom of the pot.
- Bring to a gentle boil, then lower heat, partially cover, and simmer for 1 hour until veggies are tender.
- Garnish bowls with fresh parsley and serve piping hot.
Special Tips
- For deeper flavor, add a splash of Worcestershire sauce or a bay leaf when simmering.
- Uniformly chop vegetables so they cook evenly.
- Swap ground beef for turkey or chicken for a lighter version.
- Stir in a handful of chopped kale in the last 10 minutes for extra greens.
Slow Cooker Variation
Brown beef and garlic as above, then transfer to a 6-quart slow cooker. Add all remaining ingredients and cook on low for 4 hours or until vegetables are fork-tender.
Storage
- Refrigerator: Airtight container for up to 4 days.
- Freezer: Freeze portions in freezer-safe containers for up to 3 months.
- Reheat: Gently on stovetop or in 30-second intervals in the microwave, stirring between each.
