Can I Make Cabbage and Beef Soup Ahead of Time?

Yes. Cabbage and Beef Soup is an excellent make-ahead recipe because the flavors continue to blend as it rests. Prepare the soup according to the recipe, allow it to cool, and store it in an airtight container in the refrigerator. When you are ready to serve it, reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. You can also reheat individual portions in the microwave. If the broth has thickened during storage, add a small splash of water or beef broth until it reaches your preferred consistency.

How Long Does Cabbage and Beef Soup Last in the Refrigerator?

Properly stored Cabbage and Beef Soup will generally keep in the refrigerator for about four to five days. Place cooled leftovers in a tightly sealed container and refrigerate them promptly. For the best texture, reheat only the portion you plan to eat rather than repeatedly warming and cooling the entire batch. The cabbage may become slightly softer after refrigeration, but the savory beef and tomato flavors often become even more developed.

Can You Freeze Cabbage and Beef Soup?

Yes, Cabbage and Beef Soup freezes very well. Once the soup has cooled completely, transfer it to freezer-safe containers or freezer bags, leaving a little room for expansion. Individual portions are especially convenient for quick lunches or dinners. Freeze the soup for up to three months for the best quality. Thaw it overnight in the refrigerator before reheating. Warm the soup slowly on the stovetop, stirring occasionally, and add a little broth or water if needed.

Easy Cabbage and Beef Soup for a Cozy Dinner

Name: Cabbage and Beef Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 pound lean ground beef; 1/2 teaspoon garlic salt; 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; 2 stalks celery, chopped; 1 can (16 ounces) kidney beans, undrained; 1/2 medium head cabbage, chopped; 1 can (28 ounces) tomatoes, chopped with liquid reserved; 1 cup water; 4 beef bouillon cubes; Chopped fresh parsley, for garnish

Description

A hearty Cabbage and Beef Soup made with lean ground beef, tender cabbage, kidney beans, tomatoes, celery, and savory beef broth. This comforting one-pot soup is easy to prepare, filling, and ideal for family dinners or meal prep.

Ingredients

Scale

1 pound lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 stalks celery, chopped
1 can (16 ounces) kidney beans, undrained
1/2 medium head cabbage, chopped
1 can (28 ounces) tomatoes, chopped with liquid reserved
1 cup water
4 beef bouillon cubes
Chopped fresh parsley, for garnish

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Instructions

Place the lean ground beef in a Dutch oven or heavy-bottomed soup pot over medium heat. Cook until the beef is no longer pink, breaking it into small crumbles as it cooks.
Drain any excess fat from the browned beef.
Add the garlic salt, garlic powder, black pepper, celery, kidney beans, cabbage, tomatoes with their liquid, water, and beef bouillon cubes.
Stir everything together and bring the soup to a boil.
Reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally, until the cabbage is tender and the flavors are well blended.
Taste and adjust the seasoning if needed.
Ladle the Cabbage and Beef Soup into bowls and garnish with chopped fresh parsley before serving.

Notes

Use lean ground beef to keep the broth from becoming overly greasy.
For lower sodium, omit the garlic salt and use extra garlic powder along with low-sodium beef bouillon.
Ground turkey can be substituted for the ground beef.
Add diced onion while browning the beef for extra flavor.
Serve with cooked rice, crusty bread, cornbread, or a fresh salad.
Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
Freeze cooled soup in freezer-safe containers or bags for up to 3 months.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 116
Sugar: 3g
Sodium: 582mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 3g
Protein: 11g
Cholesterol: 19mg