Creamy Cabbage Soup


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef (or turkey)
  • 1 head green cabbage, chopped
  • 4 cups beef broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1/4 cup tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup heavy cream
  • salt and pepper, to taste


  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and cook until it is soft, about 5 minutes.
  3. Add the garlic and cook for an additional 1 minute.
  4. Add the ground beef and cook until it is browned, breaking it up into small pieces as it cooks.
  5. Stir in the cabbage, beef broth, diced tomatoes, kidney beans, tomato sauce, and Worcestershire sauce.
  6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
  7. Stir in the heavy cream and season with salt and pepper to taste.
  8. Serve hot, garnished with your favorite toppings (such as shredded cheese, sour cream, and green onions). Enjoy!

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