Best 7 Hearty Cabbage Beef And Lentil Soup Recipes

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Are you in search of a nutritious and hearty soup that will warm your soul on a chilly day? Look no further than the classic combination of cabbage, beef, and lentils. This delightful soup is packed with flavor, texture, and essential nutrients, making it a perfect meal for any occasion. Whether you're a seasoned cook or just starting out in the kitchen, this guide will provide you with step-by-step instructions, helpful tips, and variations to create the ultimate hearty cabbage beef and lentil soup that will satisfy your taste buds and leave you feeling cozy and content.

Let's cook with our recipes!

BEEF AND LENTIL SOUP



Beef and Lentil Soup image

A great lunch soup full of protein. I make a batch of this and warm it up all week.

Provided by KELLY614

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h15m

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 pound beef chuck, cut into 1-inch cubes
salt and pepper to taste
2 large stalks celery, chopped
2 large carrots, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 ½ teaspoons dried cilantro
1 teaspoon dried oregano
2 (32 ounce) cartons chicken broth
1 (28 ounce) can diced tomatoes
2 cups dry lentils
¼ cup chopped fresh parsley
½ cup grated Parmesan cheese, or to taste

Steps:

  • Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
  • Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
  • After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 342.8 calories, Carbohydrate 38.4 g, Cholesterol 36.2 mg, Fat 9.3 g, Fiber 16.7 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 1350.9 mg, Sugar 6.5 g

HEARTY CABBAGE, BEEF, AND LENTIL SOUP



Hearty Cabbage, Beef, and Lentil Soup image

This makes a very large pot of a delicious, hearty ground beef and lentil soup that is perfect to warm you up on a cold winter day. And the bonus is -- lots of leftovers for tomorrow!

Provided by Melissa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15

1 (48 ounce) can beef broth
3 carrots, sliced
3 stalks celery, sliced
1 cup red lentils, rinsed
2 cups chopped cabbage
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 pound ground beef
¼ cup chopped onion
2 cloves garlic, minced

Steps:

  • Combine broth, carrots, celery, and lentils in a large stockpot over medium-high heat; bring to a boil. Boil for 5 minutes, then reduce heat to low. Add cabbage, tomato sauce, diced tomatoes, thyme, oregano, salt, pepper, and bay leaf. Cover and let simmer until vegetables and lentils are cooked thoroughly, about 45 minutes.
  • While soup is simmering, heat a skillet over medium-high heat. Add ground beef, onion, and garlic; cook and stir until browned and crumbly and onion is soft, 5 to 7 minutes. Drain fat from the skillet; add contents to the soup. Serve.

Nutrition Facts : Calories 327.6 calories, Carbohydrate 32.3 g, Cholesterol 47.3 mg, Fat 10.3 g, Fiber 13.6 g, Protein 26.2 g, SaturatedFat 4 g, Sodium 1428.3 mg, Sugar 8.4 g

HEARTY CABBAGE SOUP



Hearty Cabbage Soup image

Make and share this Hearty Cabbage Soup recipe from Food.com.

Provided by Rick Young

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 large onion, diced
1 stalk celery, diced
2 cups cabbage, shredded
3 potatoes, peeled and thickly sliced
6 cups chicken stock, divided
1 tablespoon fresh dill, chopped
2 tablespoons flour
1/2 cup sour cream
salt and pepper, to taste

Steps:

  • Melt butter in saucepan over medium heat.
  • Add onion, celery, cabbage, salt, and pepper.
  • Partly cover and cook for 10 minutes over a low heat.
  • Add potatoes, chicken stock, and dill.
  • Bring to a boil while stirring periodically.
  • Boil, partly covered, for 20 minutes.
  • Mix the flour with the sour cream in a bowl.
  • Add 1/2 cup of the hot soup stock to bowl, mix well, and pour into soup.
  • Mix well and serve.

HEARTY CABBAGE & BEEF SOUP



Hearty Cabbage & Beef Soup image

This is a thick and hearty soup. Everyone loves it! The cabbage really makes the soup. I got it from The Best Of Country Cooking (second edition) cook book. I have shared this recipe many times because it is simple yet delicious, especially on a cold day.

Provided by Ellen Brody

Categories     Beans

Time 1h20m

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery ribs, chopped
1 (16 ounce) can kidney beans, undrained
1/2 head cabbage, chopped
1 (28 ounce) can tomatoes, chopped and liquid added to soup
4 cups water
4 beef bouillon cubes
chopped fresh parsley

Steps:

  • In a Dutch oven, brown beef, drain.
  • Add all remaining ingredients except parsley.
  • Bring to a boil.
  • Reduce heat and simmer, covered, for 1 hour.
  • Garnish with parsley.
  • *I substitute the celery, tomatoes, and water with a one quart jar of my stewed tomatoes and one jar of water.

Nutrition Facts : Calories 126.3, Fat 4.4, SaturatedFat 1.7, Cholesterol 24.8, Sodium 494.5, Carbohydrate 11.1, Fiber 3.9, Sugar 4.1, Protein 11

BEEF LENTIL SOUP



Beef Lentil Soup image

You can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplacel. -Guy Turnbull, Arlington, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 can (46 ounces) tomato or V8 juice
4 cups water
1 cup dried lentils, rinsed
2 cups chopped cabbage
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onion
1/2 cup diced green pepper
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
1 package (10 ounces) frozen chopped spinach, thawed

Steps:

  • In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf., Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.

Nutrition Facts : Calories 314 calories, Fat 8g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 661mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 8g fiber), Protein 27g protein. Diabetic Exchanges

HEARTY CABBAGE SOUP



Hearty Cabbage Soup image

"I didn't have time to make my favorite cabbage rolls one day, so I just threw together this soup and I loved it!" -Renee Leary, Citrus Springs, FL

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
3-1/2 cups shredded cabbage
1 medium zucchini, halved and thinly sliced
1 cup sliced fresh mushrooms
1 carton (18.3 ounces) ready-to-serve sweet red pepper soup
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, zucchini and mushrooms; cook and stir 8 minutes longer. , Stir in the soup, tomatoes, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle each serving with 2 teaspoons cheese., Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle each serving with 2 teaspoons cheese.

Nutrition Facts : Calories 230 calories, Fat 11g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 617mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

LENTIL SOUP WITH BEEF



Lentil Soup with Beef image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Six 14-ounce cans beef broth
One 28-ounce can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves

Steps:

  • Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

Tips:

  • Use a variety of lentils. This will give your soup a more complex flavor and texture.
  • Don't overcook the lentils. They should be tender but still hold their shape.
  • Use a good quality beef broth. This will make a big difference in the flavor of your soup.
  • Don't be afraid to add vegetables. Any type of vegetable will work well in this soup.
  • Season to taste. Add salt, pepper, and other spices to taste.
  • Serve with a side of bread or crackers. This will help to soak up the delicious broth.

Conclusion:

This hearty cabbage, beef, and lentil soup is a delicious and nutritious meal that is perfect for a cold winter day. It is also a great way to use up leftover beef or cabbage. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!

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