Country Bean Beef and Cabbage Soup
Warm, hearty, and packed with rich flavors, Country Bean Beef and Cabbage Soup is the ultimate one-pot comfort food for chilly days. This nutrient-dense recipe features tender ground beef, protein-rich kidney and cannellini beans, and a medley of fresh vegetables, including shredded cabbage, carrots, and celery, all simmered in a robust beef broth seasoned with paprika and thyme. Ready in under an hour, this soup strikes the perfect balance between wholesome and satisfying, making it an easy go-to for weeknight dinners or meal prep. Serve it piping hot, optionally garnished with fresh parsley, and pair it with crusty bread to soak up every savory drop. Ideal for anyone craving a cozy, flavor-packed bowl of soup!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery ribs, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 14.5 ounces canned diced tomatoes
- 6 cups beef broth
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces cannellini beans, drained and rinsed
- 4 cups green cabbage, shredded
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat a large soup pot or Dutch oven over medium-high heat. Add the olive oil.
Once the oil is heated, add the ground beef to the pot. Cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess grease if necessary and set the beef aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes until the vegetables are softened.
Stir in the minced garlic, paprika, and dried thyme. Cook for an additional 1-2 minutes until fragrant.
Add the canned diced tomatoes (with their juices) to the pot, followed by the beef broth. Stir to combine.
Return the browned ground beef to the pot, then add the kidney beans and cannellini beans. Stir well.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and let simmer for 15 minutes.
Stir in the shredded cabbage, salt, and black pepper. Simmer uncovered for another 10 minutes, or until the cabbage is tender.
Taste and adjust seasoning as needed. If desired, garnish with fresh chopped parsley before serving.
Ladle the soup into bowls and serve hot with crusty bread on the side for dipping.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 9576 mg | 416% | |
| Total Carbohydrate | 192.1 g | 70% | |
| Dietary Fiber | 62.0 g | 221% | |
| Total Sugars | 36.6 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 831 mg | 64% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 6600 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
