Vegetable Cabbage Soup with Ground Meat Option: Wholesome Bowl

Cabbage has deep roots in global cuisine, valued for its durability, affordability, and dense nutritional profile. Ancient traders and farmers in Asia cultivated early forms of cabbage long before it became widespread in Europe. It thrived in temperate climates and was easily stored through harsh winters, making it a dietary staple across cultures. From Korean kimchi to Irish boiled dinners and Eastern European stews, cabbage has found its way into countless traditional dishes. Today, it remains a go-to ingredient - versatile, vitamin-rich, and perfect for everything from crisp salads to hearty meals. 

Vegetable Cabbage Soup with Ground Meat Option

Looking for a hearty, one-pot meal packed with veggies and lean protein?

This Vegetable Cabbage Soup has everything you need! Made with tender shredded cabbage, lean ground meat, aromatic herbs, and a rainbow of vegetables, it’s a satisfying, nutrient-rich dish that comes together in one pot. Warm, wholesome, and full of flavor - perfect for a busy weeknight or a lazy weekend meal.

Ingredients for Vegetable Cabbage Soup with Ground Meat.

Ingredients

• 1 tablespoon olive oil

• 1 pound extra lean ground turkey, beef, or pork

• 2 cloves garlic, minced

• 1 sweet onion, diced

• 1 large carrot, peeled and chopped

• 2 celery stalks, chopped

• 1 bay leaf

• 4 cups green cabbage, shredded 

• 1 (28-ounce) can diced tomatoes

• 1/2 cup green beans, chopped (canned or fresh)

• 4 cups (32-ounces) vegetable broth

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1 cup frozen peas

• Salt, to taste

• Pepper, to taste

How to make Vegetable Cabbage Soup with Ground Meat

• In a Dutch oven or large soup pot, heat the olive oil over medium heat. Add the ground meat (turkey, beef, or pork), garlic, and onion. Season with salt and pepper. Cook, breaking up the meat with a spoon, until browned and fully cooked, about 5 minutes.

Cook the ground meat, garlic, and onion over medium heat.

• Add the carrots and celery. Sauté for another 4 minutes, just until the vegetables begin to soften.

Add the carrots and celery.

• Stir in the bay leaf, cabbage, tomatoes (with their juice), green beans, and vegetable broth. Sprinkle in the basil, thyme, and oregano.

Add the bay leaf, cabbage, tomatoes, green beans, broth, basil, thyme, and oregano.

• Bring the mixture to a gentle boil, then reduce the heat and let it simmer covered for about 25-30 minutes, or until the cabbage is tender.

Bring the mixture to a boil and let simmer.

• Add the peas and cook for an additional 3 minutes, just until heated through.

Add the peas and cook until heated through.

• Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.

• Ladle into bowls and serve warm. Enjoy!

THE RECIPE

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Vegetable Cabbage Soup with Ground Meat Option

Yield: 6

Author: Veronica Allende

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Cabbage has been a staple in kitchens for centuries, with its origins dating back to ancient civilizations like the Greeks and Romans, who prized it for its versatility and health benefits. Once a humble, hardy vegetable, it spread across Europe and beyond, thriving in cool climates. Over time, cabbage became a key ingredient in dishes like coleslaw, sauerkraut, and even cabbage rolls. Whether served raw, cooked, or pickled, cabbage remains a beloved vegetable that’s both nutritious and easy to grow!

Ingredients

• 1 tablespoon olive oil
• 1 pound extra lean ground turkey, beef, or pork
• 2 cloves garlic, minced
• 1 sweet onion, diced
• 1 large carrot, peeled and chopped
• 2 celery stalks, chopped
• 1 bay leaf
• 4 cups green cabbage, shredded
• 1 (28-ounce) can diced tomatoes
• 1/2 cup green beans, chopped (canned or fresh)
• 4 cups (32-ounces) vegetable broth
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 cup frozen peas
• Salt, to taste
• Pepper, to taste

Instructions

1. In a Dutch oven or large soup pot, heat the olive oil over medium heat. Add the ground meat (turkey, beef, or pork), garlic, and onion. Season with salt and pepper. Cook, breaking up the meat with a spoon, until browned and fully cooked, about 5 minutes.
2. Add the carrots and celery. Sauté for another 4 minutes, just until the vegetables begin to soften.
3. Stir in the bay leaf, cabbage, tomatoes (with their juice), green beans, and vegetable broth. Sprinkle in the basil, thyme, and oregano.
4. Bring the mixture to a gentle boil, then reduce the heat and let it simmer covered for about 25-30 minutes, or until the cabbage is tender.
5. Add the peas and cook for an additional 3 minutes, just until heated through.
6. Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
7. Ladle into bowls and serve warm. Enjoy!

Nutrition Facts

Calories

205

Fat

5 g

Carbs

18 g

Protein

20 g

Frequently Asked Questions

Q. What kind of ground meat works best in this soup?

Extra lean ground turkey, beef, or pork all work well. You can also use plant-based ground meat for a vegetarian version with added protein.

Q. Can I make this soup without meat?

Definitely! Simply skip the meat and start by sautéing the vegetables in olive oil. It’s just as hearty and flavorful as a fully vegetarian soup.

Q. Do I need to pre-cook the ground meat?

Yes, brown the meat in the pot first before adding the other ingredients. This builds flavor and ensures it’s fully cooked and crumbly.

Q. Can I use bagged coleslaw mix instead of shredding cabbage?

Yes! Bagged coleslaw mix is a great time-saver and works just as well in this recipe. Just make sure it’s plain, without added dressing.

Q. What can I substitute for fresh vegetables if I’m short on time?

Frozen peas, carrots, green beans, and onion blends all work well. Canned diced tomatoes and frozen green beans are perfect time-savers.

Q. How long does the soup last, and can I freeze it?

It keeps in the fridge for up to 4 days and freezes well for up to 3 months. Let it cool before storing in airtight containers.

Comforting, flexible, and full of nourishing flavor, the Vegetable Cabbage Soup is a wholesome bowl you’ll want to keep on repeat.

Meet Dr. Veronica Allende,

Founder of HealthWealth

Inspired by her Puerto Rican roots & Moroccan family, Dr. Veronica Allende blends culture, wellness & heart into every recipe. Her mission? To make healthy eating feel joyful, simple & full of meaning.

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