Cabbage Beef Soup

Cabbage Beef Soup

328 Reviews 19 Pics
  • Prep

    20 m
  • Cook

    8 h
  • Ready In

    8 h 20 m
Recipe by  NANCYSCOTT1

“Very yummy soup that has always been a hit! Main ingredients include ground beef, cabbage, tomato sauce, kidney beans and onion. I promise you won't regret making it!”

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Adjust Servings

Original recipe yields 10 servings



  1. Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
  2. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

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Reviews (328)

Rate This Recipe
Lisa Michelle

Lisa Michelle

Wondeful and healthy. I used pinto instead of kidney beans as I've read pintos have more nutritional value. I used diced tomatoes instead of tomato sauce and added two teaspoons of diced garlic. I cut the cumin to avoid the "chili" comments a few had shared. I also used chicken broth instead of water. I served this over brown rice, again because it's a whole grain, and it was so yummy. Great recipe that you can throw together in a few minutes and allow to cook all day. I did 8 hours on low and then it was on warm for about 2 hours. It was perfect.



Excellent- I was so happy with the way this turned out! I used 2 cans of tomato sauce, one can of diced tomatoes, 2 cans of beans (non-drained) and one additional can of beans (drained). Don't add the water- let the liquid from the beans and the tomatoes be the broth! I cooked this on the stove in a big pot in about an hour and a half- no problems. Also- wait to add the cabbage until you're about halfway done, and definitely add about a full head of cabbage. This was great and we will be enjoying this again- thanks!



The soup was very tastey. It does remind me of a thin chili. Next time I beleive I will only use two beef bouillon cubes. I also learned you may want to add cabbage half way through cooking time. So it is not over cooked.

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Amount Per Serving (10 total)

  • Calories
  • 211 cal
  • 11%
  • Fat
  • 8.7 g
  • 13%
  • Carbs
  • 20.3 g
  • 7%
  • Protein
  • 14.1 g
  • 28%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 1154 mg
  • 46%

Based on a 2,000 calorie diet



previous recipe:

Martha's Vegetable Beef Soup


next recipe:

Alison's Slow Cooker Vegetable Beef Soup