Can you freeze ground beef and cabbage soup?

Absolutely! Ground beef and cabbage soup freezes well for up to three months. Make sure it cools completely before transferring it into airtight, freezer-safe containers. For best results, defrost in the refrigerator overnight and reheat gently on the stovetop over low heat to preserve its texture.

Can ground beef and cabbage soup support weight loss goals?

It can absolutely be part of a weight-conscious diet. With a solid dose of protein from the beef and fiber from the cabbage, this soup helps curb appetite and keeps you satisfied longer. To lighten it further, skip high-carb ingredients like potatoes and choose lean ground beef to reduce overall calories.

Which spices bring out the best flavor in this soup?

Classic spices like paprika, garlic, bay leaves, and thyme give this soup a warm, savory foundation. Many cooks elevate the broth with a spoonful of tomato paste and a dash of apple cider vinegar for acidity and depth. If you’re into bold flavors, toss in some crushed red pepper flakes for a subtle heat.

Ground Beef and Cabbage Soup: The Best 1-Pot Recipe for Comfort

Description

This Ground Beef and Cabbage Soup is a one-pot comfort meal that’s as nourishing as it is flavorful. Loaded with tender cabbage, savory ground beef, and hearty vegetables, it’s perfect for chilly nights or meal prep. It’s also naturally gluten-free, low-carb friendly, and easy to customize to your taste.

Ingredients

1 tablespoon olive oil
1 lb ground beef (85-90% lean)
1 medium green cabbage, chopped
1 yellow onion, diced
2 carrots, peeled and sliced
2 celery ribs, chopped
4 garlic cloves, minced
2 russet potatoes, peeled and cubed (optional)
2 tablespoons tomato paste
2 cans (14.5 oz) diced tomatoes
1 tablespoon beef bouillon or 4 cups beef broth
4 cups water
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)

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Instructions

Brown the Ground Beef: Heat olive oil in a large soup pot over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.
Sauté Aromatics: Add onion, garlic, carrots, and celery to the pot. Cook for 4-5 minutes until softened.
Build Flavor: Stir in tomato paste, paprika, thyme, salt, and pepper. Cook for 1-2 minutes to deepen flavor.
Add Liquids and Vegetables: Pour in diced tomatoes, broth, and water. Stir in cabbage and potatoes (if using).
Simmer: Bring to a boil, then reduce heat. Cover and simmer for 30–40 minutes, or until cabbage and potatoes are tender.
Finish and Serve: Adjust seasoning to taste. Ladle into bowls, garnish with parsley, and serve hot.

Notes

For a low-carb version, omit the potatoes and consider adding cauliflower. This soup freezes beautifully, so make a double batch for easy future meals. For added heat, sprinkle in red pepper flakes or a splash of hot sauce.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American