Ugh, weeknights. You know the drill. You walk in the door, the clock is ticking, and the thought of making a full-on meal feels like climbing Everest. That’s where I discovered the magic of soup recipes for busy weeknights. There’s just something so comforting and satisfying about a steaming bowl of goodness that comes together fast, right? This Quick Beef and Cabbage Soup is my go-to when I need something hearty and flavorful with zero fuss. It’s packed with veggies and protein and tastes like it simmered for hours, but trust me, it’s way quicker than that!
I learned this firsthand during my restaurant days. After long shifts, the last thing I wanted was a complicated dinner, but I still craved that homemade warmth. Throwing a few simple things into a pot became my secret weapon – easy, restorative meals that totally hit the spot. It showed me that delicious food doesn’t need to be fancy or time-consuming. That’s the heart behind the recipes I develop, like this one, so you can get a fantastic meal on the table without the stress.
Why You’ll Love This Quick Beef and Cabbage Soup
Seriously, this soup is a weeknight superhero! Here’s why it deserves a spot in your rotation:
- Super Speedy: It’s genuinely quick! We’re talking minimal prep and a short simmer time – perfect for when you’re starving and short on time.
- Easy as Pie (or Soup!): The steps are straightforward, and you just toss everything into one pot. That means less mess and less stress. Pure easy prep!
- Flavor Town, Population: You! Don’t let the simplicity fool you. This soup is packed with savory goodness that’ll make you feel like you cooked all day.
- Hearty and Filling: Thanks to the beef and veggies, it’s a satisfying, broth based meal that’ll keep you full and happy. It’s a really protein packed dish, perfect for refuelling.
Ingredients for Your Soup Recipes for Busy Weeknights
Alright, let’s talk about what you’ll need to throw together this amazing soup. The beauty here is that it uses pretty common stuff you might already have or can grab easily. Here’s the lineup:
- 1-1/2 pounds lean ground beef (I usually go for 90% lean, it’s got enough flavor but isn’t too greasy)
- 1 teaspoon salt
- 2 medium onions, chopped
- 4 cups chopped cabbage (about half a small head, give or take)
- 1 package (16 ounces) frozen mixed vegetables (no need to thaw, easy peasy!)
- 1 can (28 ounces) crushed tomatoes
- 1 bay leaf
- 3 teaspoons Italian seasoning (or your favorite herb blend!)
- 1/2 teaspoon pepper
- 2 cartons (32 ounces each) reduced-sodium beef broth
Essential Equipment for Easy Soup Recipes
For this super simple soup, you really only need one main piece of gear: a good-sized stockpot! I prefer a 6-quart one – it gives you plenty of room to stir everything around without making a mess. That’s pretty much it!
How to Make Quick Beef and Cabbage Soup: Step-by-Step
Okay, let’s get this soup on the go! It’s really as simple as it sounds, so don’t feel intimidated. You’ll have a delicious, hearty meal ready before you know it. Here’s what we’re doing:
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First thing’s first: grab your trusty stockpot (the 6-quart one is perfect). Toss in that ground beef and your chopped onions. Now, we’re going to cook these over medium-high heat. You want to stir them around, breaking up the beef into nice crumbles, until the beef isn’t pink anymore. This usually takes about 6 to 8 minutes. Once it’s all cooked through, go ahead and drain off any extra grease. Nobody wants a greasy soup!
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Next up, it’s time to fill that pot with flavor! Add in your chopped cabbage, the whole bag of frozen mixed vegetables (no need to thaw them, see? Easy!), and the crushed tomatoes. Those Italian seasonings, salt, and pepper go in now too, along with that single bay leaf for that subtle, background warmth. Finally, pour in both cartons of beef broth. Give everything a good stir to make sure it’s all mixed together nicely.
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Now, we bring it all to a boil. Just let it bubble away until it’s reaching a rolling boil. Once it’s boiling, turn the heat down to low so it’s just gently simmering. You want to leave the pot uncovered for this part. Let it simmer away for about 10 to 15 minutes, or until the cabbage is tender but still has a little bit of a bite to it – we call that crisp-tender. You don’t want mushy cabbage! Oh, and before you serve, don’t forget to fish out that bay leaf!
See? Super simple. This soup is proof that you don’t need hours to make something truly satisfying. If you love quick meals, you might also want to check out my meatloaf recipe for busy weeknights; it’s another lifesaver!
Tips for Perfect Soup Recipes for Busy Weeknights
Getting a great soup on the table fast is totally doable, you just need a few tricks up your sleeve! For this Quick Beef and Cabbage Soup, and really for most of my quick weeknight meals, I always stress a couple of things. First, don’t skimp on the fresh aromatics! Chopping those onions and getting them nice and soft at the start really builds a solid flavor base. Also, taste as you go! Seasoning at different stages ensures everything melds together perfectly. As a recipe developer, I’ve found that even a quick soup benefits from a little tasting spoon magic. And hey, if you’ve got fresh herbs hanging around, a sprinkle at the end makes it taste extra special, even though it’s not in the main recipe – totally worth it!
Ingredient Notes and Substitutions for Your Soup Recipes
A few notes on the ingredients to make this soup absolutely perfect for you! That lean ground beef is key for a rich flavor without too much grease. If you can’t find 90% lean, just drain really well! For the cabbage, any kind works, but green is classic. If you’re not a fan of frozen mixed veggies, feel free to use fresh ones – just chop them up to about the same size. And the beef broth? Using a reduced-sodium one is my go-to so I can control the saltiness exactly how I like it. It just gives you more power over that final flavor!
Serving Suggestions for This Weeknight Soup
This soup is practically a meal in itself, but serving it with a hunk of crusty bread is a total game-changer. Seriously, it’s perfect for soaking up every last drop of that delicious broth. A simple side salad with a light vinaigrette can also add a nice fresh contrast if you’re feeling a bit fancy. But honestly, just a good crusty bread is all you need to make it a complete, satisfying feast on a busy night!
Storage and Reheating for Leftover Soup
Got leftovers? Awesome! This soup actually tastes even better the next day. Just let it cool down completely, then pop it into an airtight container. It’ll be good in the fridge for about 3 to 4 days. When you’re ready to reheat, you can do it gently on the stovetop over medium-low heat, stirring occasionally, or pop a bowl in the microwave. Just be careful not to boil it too hard!
Frequently Asked Questions About Soup Recipes for Busy Weeknights
Got questions about whipping up this speedy soup or weeknight cooking in general? I’ve got you covered!
Can I make this soup ahead of time?
Absolutely! This soup is actually fantastic for making ahead. It’s one of those dishes that tastes even better the next day. Just store it in an airtight container in the fridge, and you’ve got a ready-made meal for another busy evening.
What makes this a ‘Broth Based’ soup?
A broth-based soup, like this one, uses broth (in our case, beef broth) as its primary liquid. It’s generally lighter than creamy soups and lets all the lovely flavors of the ingredients really shine through. It’s hearty without being heavy, perfect for a quick meal.
How can I make this soup more ‘Protein Packed’?
This soup is already pretty good on the protein front with the ground beef! But if you want to up it even more, you could easily add a can of drained and rinsed kidney beans or white beans right along with the other veggies. That’ll give it an extra boost!
Nutritional Information Estimate
Okay, so keep in mind this is just an estimate, because everyone’s ingredients can vary just a little bit. But for one serving of this Speedy Beef and Cabbage Soup, you’re looking at roughly around 350-400 calories, about 15-20g of fat, a solid 25-30g of protein, and around 20-25g of carbs. It’s a really balanced meal that keeps you full without weighing you down!
Share Your Weeknight Soup Creations!
I’d absolutely LOVE to hear how this Quick Beef and Cabbage Soup turned out for you! Did you jazz it up with anything special, or was it perfect just the way it is? Drop a comment below and let me know your thoughts, or if you snapped a pic, tag me on social media! If you have any fun recipe twists or questions, feel free to reach out via my contact page. Happy cooking!
Quick Beef and Cabbage Soup
Ingredients
Equipment
Method
- In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain.
- Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. Remove bay leaf.
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Blake Morgan is a seasoned culinary writer dedicated to helping everyday cooks create dishes that are bold, approachable, and deeply satisfying. With a reputation for developing recipes that are both practical and inspiring, Blake has become a trusted voice for readers who want meals that excite the palate while still fitting into real-life routines. Today, Blake proudly shares this passion and expertise as a core contributor to sauvro.com, a platform committed to elevating the home-cooking experience.
Blake’s culinary journey began in local restaurants and community food programs, where early hands-on experience shaped a strong foundation in cooking fundamentals, ingredient pairing, and kitchen efficiency. After progressing from line cook to recipe consultant, Blake discovered a natural talent for teaching and communicating technique—leading to a career shift into food media and digital recipe development. This transition unlocked an even wider audience, allowing Blake to merge educational storytelling with flavorful recipe creation.
