Make Cabbage Soup Taste Amazing with this Secret Tex-Mex Twist

Ingredients

• 2 tsp Olive Oil (extra virgin preferred)
• 1.75 lb Ground Beef (80% lean, preferably not too lean for flavor)
• 1 tsp Salt (adjust to taste at the end)
• ½ tsp Black Pepper (freshly ground if possible)
• 1 large Onion (peeled and diced)
• ½ tbsp Garlic (minced; about 1½ tsp)
• 2 medium Carrots (peeled and sliced into thin rounds)
• 1 head Cabbage (green cabbage, core removed and shredded)
• 1 28‑oz can Stewed Tomatoes (with juices, diced or crushed)
• 2 tbsp Taco Seasoning (store‑bought packet or homemade blend)
• 4 cup Beef Broth (low‑sodium preferred)
• 4 cup Water (tap water)

Instructions

1. Heat Oil and Brown Beef

   Add 1–2 tsp olive oil to a large pot over medium‑high heat. Add the 1.75 lb ground beef, season with 1 tsp salt and ½ tsp pepper, and break it up with a wooden spoon. Cook, stirring occasionally, until the meat is fully browned, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

2. Sauté Onion

   Add the diced onion to the pot with the browned beef. Cook, stirring, until the onion becomes translucent and slightly softened, about 3 minutes.

   Time: PT3M

   Temperature: medium

3. Add Garlic

   Stir in ½ tbsp minced garlic and cook for another 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

4. Add Remaining Ingredients

   Add sliced carrots, shredded cabbage, the 28‑oz can of stewed tomatoes (with juices), 2 tbsp taco seasoning, 4 cups beef broth, 4 cups water, and a pinch more salt and pepper if desired. Stir to combine.

   Time: PT2M

5. Bring to a Boil then Simmer

   Increase heat to high and bring the soup to a rolling boil, about 5 minutes. Once boiling, reduce heat to low, cover the pot, and let it simmer for 45 minutes.

   Time: PT50M

   Temperature: low

6. Stir and Adjust Liquid

   After 30 minutes of simmering, uncover, give the soup a quick stir, and add a splash of water if it looks too thick.

   Time: PT5M

7. Finish Cooking

   Cover again and continue to simmer for another 15–20 minutes, or until the carrots are tender and the cabbage has softened.

   Time: PT20M

   Temperature: low

8. Taste and Season

   Turn off the heat. Taste the broth and add more salt or pepper if needed. Let the soup sit for 2 minutes to allow flavors to meld.

   Time: PT2M

9. Serve

   Ladle the hot soup into bowls and serve immediately. Optional garnish: a squeeze of lime, chopped cilantro, or shredded cheese.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

20 g

Carbohydrates

15 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Ground Beef: ground turkey, ground pork
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Onion: shallots, leeks
• Instead of Garlic: garlic powder (¼ tsp)
• Instead of Carrots: parsnips, sweet potato cubes
• Instead of Cabbage: red cabbage, savoy cabbage
• Instead of Stewed Tomatoes: diced fresh tomatoes, tomato sauce (½ cup)
• Instead of Taco Seasoning: cajun seasoning, chili powder + cumin
• Instead of Beef Broth: chicken broth, vegetable broth

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Ladle (optional)
• Serving Bowl (optional)

Critical Steps — Do Not Skip

• Browning the ground beef properly for flavor.
• Simmering the soup long enough (45 min + 15‑20 min) to soften the cabbage and carrots.
• Adjusting seasoning at the end to avoid over‑salting.

Chef Tips from the Video

• For extra depth, use a mix of 75% lean and 25% chuck beef.
• Add a dash of smoked paprika with the taco seasoning for a subtle smoky flavor.
• If you like heat, stir in a minced jalapeño or a pinch of cayenne pepper with the garlic.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for longer than 2 hours.

Make-Ahead Tips

• The soup tastes even better the next day as flavors develop.
• Reheat gently on the stove over low heat, adding a splash of water if it thickens.

Frequently Asked Questions