I’m going to start out this recipe with an admission – I don’t love cabbage soup – which is sort of a funny thing to say at the start of a recipe for cabbage soup.
I like sautéed cabbage, and I LOVE fresh shredded cabbage on tacos and in salads – but the cabbage soups I’ve had (excluding some I’ve had in Ireland and Poland which were amazing) didn’t really leave me with warm and fuzzy feelings.
It is so incredibly good – it’s made me a believer! Rich, full of flavor, and not the least bit bitter. And while I don’t usually put beans in non-chili soups, the addition of kidney beans make this soup’s texture fantastic – not too thick, not too thin.
- 1 lb beef, ground
- 2 Celery, rinsed well and diced
- 1/2 cabbage, diced
- 1 8 oz tomatoes, Can and diced, do not drain
- 1 8 oz kidney beans
- 8 oz beef stock or beer
- 4 cups water
- 2 tbsp garlic powder
- 1/2 tsp paprika
- 2 tsp celtic sea salt
- 2 tsp pepper
- 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!