One Pot Hamburger Cabbage Soup

4.61 from 338 votes

Hearty, cozy hamburger cabbage soup made in one pot with ground beef, tomatoes, kidney beans and a splash of dark beer. Even better the next day.

Prep Time5

Cook Time30

Total Time45

Course: soups

Cuisine: American

Keyword: cabbage soup with ground beef, hamburger cabbage soup, one pot hamburger cabbage soup

Servings:

Author: Courtney O'Dell

Cost: 15

In a large dutch oven, brown ground beef and cook into crumbles (about 8 minutes).
Add diced celery and cabbage, cook until soft (about 10 minutes), stirring occasionally to prevent burning.
Add salt and pepper.
Add diced tomatoes (with the liquid from the can- don't drain it off!) and kidney beans (go ahead and drain these off).
Stir to incorporate.
Add garlic and paprika, mix.
Add beer or stock and water, stir.
Let simmer on low until soup has thickened and turned a darker red, 1 hour (or 4 hours on low in a slow cooker).
Serve immediately, soup tastes even better the next day!

30 minute version: Use a 14 oz bag of coleslaw mix instead of chopped cabbage and simmer 20 minutes instead of 1 hour.
Slow cooker: Brown the beef, cabbage and celery on the stove first, then add everything to the slow cooker and cook on low for 4 hours.
Instant Pot: Brown the beef and veggies on sauté, add the rest, and scrape the bottom. Pressure cook on high for 10 minutes, then natural release for 10 minutes.
No beer: Replace the dark beer with an equal amount of beef stock.
Keto / low carb: Leave out the kidney beans and use beef stock instead of beer.
Thicker or thinner: Simmer uncovered the last 20 minutes to thicken, or add a cup of stock to thin.
Storage: Refrigerate up to 4 days. Freeze up to 3 months in freezer bags or quart containers, leaving 1 inch of space at the top. Thaw overnight in the fridge.
Best the next day: The flavors deepen overnight, so it's great made ahead.

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