When you need a bowl of something warm, nourishing, and full of flavor, this beef, bean, and cabbage soup is the answer. Packed with protein from ground beef, savory sausage, and hearty red kidney beans, it’s a complete meal in itself. The blend of fresh vegetables gives it vibrant texture, while the cabbage — added at the end — stays tender but never mushy. Serve it with a slice of crusty bread or a grilled sandwich, and you’ve got comfort in a bowl.
Ingredients for Hearty Beef, Bean, and Cabbage Soup
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1 bag red kidney beans, soaked and drained (about 1 lb / 450 g)
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1 lb (450 g) ground beef, browned and drained
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1/2 lb (225 g) ground sausage, browned and drained
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1 medium onion, chopped
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1 medium bell pepper, chopped
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3 stalks celery, chopped
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3 cloves garlic, chopped
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1 medium cabbage, chopped
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28 oz (800 g) can chopped tomatoes
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10 oz (283 g) can Rotel tomatoes (optional for spice)
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8 oz (227 g) tomato sauce
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4 oz (113 g) tomato paste
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Salt and pepper, to taste
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Seasonings of choice (such as basil, oregano, Italian seasoning)
Test Kitchen Tips:
We used 1 1/2 tablespoons (about 13 g) Italian seasoning, 1 teaspoon (6 g) salt, and 3/4 teaspoon (4 g) pepper. You can also add water during cooking if the soup becomes too thick as it simmers.
How to Make Hearty Beef, Bean, and Cabbage Soup
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Rinse the red kidney beans thoroughly, discarding any broken or damaged beans. Soak them for 2 hours, then drain.
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Cook the beans until nearly tender, following the package directions.
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Brown the ground beef and sausage in a skillet, then drain off excess fat.
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Add the chopped onion, bell pepper, celery, and garlic to the skillet and cook for about 10 minutes, until the vegetables begin to soften.
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Transfer the cooked meat and vegetables to the pot with the beans. Stir in the canned chopped tomatoes, Rotel tomatoes (if using), tomato sauce, and tomato paste.
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Season the soup to taste with salt, pepper, and your chosen herbs.
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Continue cooking for about 1 hour, until the beans are fully tender. For a thicker texture, mash some of the beans against the side of the pot and stir back into the soup.
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Add the chopped cabbage and simmer for an additional 20 minutes. Serve hot, ideally with freshly toasted croutons or bread.
A Bowl Full of Comfort
This beef, bean, and cabbage soup isn’t just filling — it’s rich with layered flavors and hearty textures that make it perfect for any time of year. The combination of protein, vegetables, and savory broth means you can serve it proudly as a main dish. Make a big batch, because it’s even better reheated the next day, allowing all the flavors to deepen and blend.
