One-Pot Hamburger Cabbage and Onion Soup Recipe (Easy + Hearty)
This one-pot hamburger cabbage and onion soup is a hearty, flavor-packed meal loaded with ground beef, tender cabbage, sweet onions, and rich broth. It’s easy to make, budget-friendly, and perfect for cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
- 1½ pounds ground beef (preferably 85/15)
- 1 medium head of green cabbage, chopped
- 2 medium yellow onions, thinly sliced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 6 cups beef broth (low-sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- Optional: 1 tablespoon apple cider vinegar
- Optional Add-ins: 1 cup chopped potatoes, ½ cup cooked rice or barley, red pepper flakes, swirl of cream
Instructions
1. Heat a large pot over medium-high heat and add the ground beef. Cook for 6–8 minutes, breaking apart with a spoon, until browned. Drain excess grease if needed.
2. Add sliced onions and cook for 5–7 minutes until softened and lightly browned. Add garlic, carrots, and celery, and cook for 2–3 minutes more until fragrant.
3. Stir in tomato paste and toast for 1 minute to deepen the flavor.
4. Add beef broth, diced tomatoes, Worcestershire sauce, smoked paprika, thyme, oregano, bay leaf, salt, and pepper. Stir to combine.
5. Add chopped cabbage and stir well. The volume will reduce as the cabbage cooks.
6. Bring to a boil, then reduce heat to a simmer. Cover partially and cook for 30–35 minutes, until cabbage is tender and flavors meld.
7. Remove bay leaf. If desired, stir in apple cider vinegar to brighten the soup. Add cream for a creamy finish, or spice it up with red pepper flakes.
8. Ladle into bowls and serve as is, or pair with crusty bread or a scoop of rice for a complete meal.
Notes
This soup is easily adaptable. Add potatoes or cooked grains to make it more filling, or swirl in cream for a richer texture. Freezes well and tastes even better the next day. Slow cooker version: brown beef first, then cook all ingredients on low for 6–7 hours or high for 3–4.