hot and Spicy Cabbage Soup

We are making my famous Spicy Cabbage Soup. Seriously, friends, this soup is delicious, full of flavor, and super easy to make. Plus, the whole thing comes together in less than 45 minutes!

This recipe is perfect for when you want something warm, spicy, and filling without spending all day in the kitchen. We use lean ground meat, a special blended tomato base that gives it so much flavor, and of course, a lot of fresh cabbage.

Why You’ll Love This Spicy Cabbage Soup

1. It’s Fast
You can have this on the table in less than 45 minutes.

2. The Flavor Base
Unlike regular soups where you just dump everything in, we blend fire-roasted tomatoes and Rotel to make a rich, spicy broth.

3. Customizable Heat
Use the Hot Rotel because we like it spicy, but if you don’t like the heat, just get the mild or the regular one. 

4. Healthy & Hearty
It’s packed with veggies and lean protein. It’s so good you don’t even need crackers or tortillas with it.

Things we need

Special Equipment/Instruments:

• Large Stockpot or Dutch Oven
• Blender
• Chopper or Knife

Ingredients:

The Base:

• 2 lbs Lean Ground Beef
• 1 large Yellow Onion, diced
• 1 large head Green Cabbage, washed and cut into medium squares (approx. 8–10 cups)
• 1 can (14.5 oz) Petite Diced Tomatoes (do not drain)
• 2 to 4 cups Chicken Broth (depending on how soupy you like it)

The Blender Sauce:

• 2 cans (14.5 oz each) Fire-Roasted Diced Tomatoes
• 1 can (10 oz) Rotel Tomatoes with Green Chilies (Hot or Mild, your choice)
• 1 can Water (use the empty tomato can to measure, approx. 1.5 cups)
• 1-2 tbsp Chicken Bouillon (to taste)
• 1 tsp Mexican Oregano
• 1/2 tsp Black Pepper (or to taste)

Seasoning the Pot:

Salt to taste

1-2 tsp Garlic Powder

1/4 tsp Dried Thyme (Go easy! Thyme is powerful and you can’t get it back)

Starting the Soup: Meat, Onions, and Sauce!

1. Brown the meat
In the pan, Add two pounds of lean ground meat. We’re gonna wait until this changes color.

2. Chop the onion
While meat is cooking, dice one onion.

3. Make the blender sauce
We are gonna put our two cans of fire-roasted diced tomatoes in the blender. This gives a really good flavor. Add the can of Hot Rotel tomatoes.
Then, add a teaspoon of black pepper and a teaspoon of Mexican oregano. Add just a little bit of water (use the empty can to measure) and some chicken bouillon. Blend that until smooth.

4. Season the meat
Once the meat color has changed. Add some powdered garlic. Add the chopped onion and just a little bit of salt. Mix that up and let it cook.

Bringing It All Together

1. Add the liquids
Once the ground beef is ready, we are going to add the blended sauce all of it. Then, add your chicken broth. 

2. Add the texture
Now, add the can of petite diced tomatoes. Mix and let this simmer up. 

3. The secret ingredient
Add a little bit of thyme. Warning: Go easy on the thyme, okay? Because thyme is very powerful. And you can’t get it back. be careful!

4. Add the greens
Now, add all the cabbage. Cover it up and let it cook for about six to eight minutes.

The Delicious Spicy Cabbage Soup is Ready!

And just like that, friends, our soup is ready! In less than 45 minutes. 

It is delicious! 

You have to give this a try!. enjoy

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Spicy Cabbage Soup

Recipe by Sana ReiCourse: Soup / Main CourseCuisine: Mexican-Inspired / FusionDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

280

kcal

Total time

45

minutes

A hearty, spicy, and super easy ground beef and cabbage soup packed with fire-roasted tomato flavor. Ready in under 45 minutes!

Ingredients

• Equipment Needed:

• Large Pot

• Blender

• Ingredients:

• 2 lbs Lean Ground Beef

• 1 large Yellow Onion, diced

• 2 cans (14.5 oz each) Fire-Roasted Diced Tomatoes

• 1 can (10 oz) Rotel Tomatoes (Hot or Mild)

• 1 can (14.5 oz) Petite Diced Tomatoes

• 1 large Head Green Cabbage, chopped (medium pieces)

• 4 cups Chicken Broth (approx.)

• 1.5 cups Water (measure using one empty tomato can)

• 2 tbsp Chicken Bouillon (powder)

• 1 tsp Mexican Oregano

• 2 tsp Garlic Powder

• 1/4 tsp Dried Thyme

• 1/2 tsp Black Pepper

• Salt to taste

Directions

• Brown the Beef: In a large pot, cook the ground beef over medium heat until it changes color and is fully browned.
• Sauté Onions: Add the diced onion, garlic powder, and a pinch of salt to the beef. Sauté for 3-4 minutes.
• Blend the Sauce: In a blender, combine the fire-roasted tomatoes, Rotel, oregano, black pepper, chicken bouillon, and the water. Blend until smooth.
• Combine: Pour the blended sauce into the meat mixture. Stir well.
• Add Liquid: Add the chicken broth and the can of petite diced tomatoes. Bring to a simmer.
• Season: Add the dried thyme (go easy on this!).
• Cook Cabbage: Add the chopped cabbage. Cover the pot and simmer for 6 to 8 minutes until the cabbage is cooked but not soggy.
• Serve: Taste and add more salt if needed. Enjoy hot!

Notes

• Heat Level: If you don’t like it spicy, use Mild Rotel or just regular diced tomatoes with green chilies.
  
• Thyme: Be careful with the thyme. It is very powerful. Start with a pinch; you can always add more, but you can’t take it back!
  
• Texture: I don’t like my cabbage super soggy, so 6-8 minutes is perfect. If you like it softer, cook it a little longer.