Kansas Cabbage and Beef Soup
A hearty tomato-based soup with ground beef and cabbage, echoing the flavors of Kansas's bierock filling in soup form.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12
- carbs
- 20
- protein
- 18
- calories
- 260
Instructions
- 1
Cook the ground beef and onion in a large soup pot until browned. Pour off the extra fat.
- 2
Add the diced tomatoes and beef broth to the pot.
- 3
Stir in the cabbage and carrots.
- 4
Bring the soup to a boil. Turn down the heat and simmer uncovered for 30-35 minutes.
- 5
Add salt and pepper to taste.
- 6
Spoon off any extra fat from the surface if needed.
- 7
Simmer for a few more minutes until the cabbage is tender.
- 8
Ladle into bowls and serve hot with crusty bread.
Chef's tips
Simmer the soup longer for deeper flavor if you have time. Cut the cabbage into even pieces so it cooks evenly.
Storage
Refrigerate in an airtight container for up to 4 days; flavor improves the next day.
Reheating
Reheat gently on the stovetop over medium-low heat.
Common mistakes to avoid
- •Cooking the cabbage for too long until it turns mushy
- •Leaving the beef fat in the pot, which makes the soup greasy
Serving suggestions
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