Beef and Cabbage Soup

I love, love, love soups and stews this time of year, but they have to be hearty enough for my husband to eat. This is the perfect combo of veggies with a little starch and a lot of protein and roughage to keep you satisfied. Plus, I think you will like the brevity of the directions! 

Beef and Cabbage Soup

  • Servings: about 6 to 8
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2 lbs grass-fed ground beef

1 yellow onion, diced

head of cabbage, diced

4 carrots, peeled and sliced

1 russet potato, diced

14 oz diced tomatoes

8 cups chicken broth, stock, or bone broth

2 bay leaves

1 ts dried parsley

1 ts dried basil

salt and pepper to taste

Instead of just basil and parsley, you could use Italian seasoning if you like oregano.


In a dutch oven or soup pot, brown the meat and saute the onion together over medium heat until meat is cooked through and onion is translucent.

Add the rest of the ingredients and simmer at least one hour until vegetables are soft or as long as you’d like.

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