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Tex-Mex Cabbage Soup

Tex-Mex Cabbage Soup is full of ground beef, tomatoes, and taco seasoning. It’s a healthy, filling meal that’s perfect for cooler weather.

Tex-Mex Cabbage Soup in a Dutch oven.

Cabbage Soup

Cabbage soup is one of my favorite types of soup and I love to make different variations of it like this Cabbage Soup with Smoked Sausage, Slow Cooker Spicy Cabbage Beef Soup, and Country Cabbage Soup.

Easy To Prep

The only prep work is browning the ground beef with the onion and chopping the cabbage and carrot.

Spoon scopping soup out of Dutch oven.

Slow Simmer

It takes a good 45 minutes to completely cook down the cabbage. During this time, the flavors really have a change to marry. If too much liquid evaporates during the simmer, just add more water.

How To Serve

This soup is amazing served as is, but you can add toppings for more flavor. Sour cream, avocado, and chopped fresh cilantro are good choices. Cornbread makes a great side.

Tex-Mex Cabbage Soup in a bowl.

Recipe Tips

Ground turkey can be used instead of ground beef.

You can add the beans or leave them out.

You can use diced tomatoes instead of stewed tomatoes, but I think stewed tomatoes have a lot more flavor.

Is This Dish Spicy?

This soup is not spicy as is. To make it spicy, use “Hot” taco seasoning and serve with Cholulu hot sauce. You can also add a pinch or two of cayenne pepper.


Will keep in an airtight container in the refrigerator for 4 to 5 days. Also freezes well. Can be frozen in freezer bags for up to 3 months. Thaw in the fridge overnight and reheat in a pot or the microwave.

Tex-Mex Cabbage Soup in blue Dutch oven.

More Easy Soup Recipes

Watch the short video below to see how easy this recipe is to make.

Tex-Mex Cabbage Soup

Tex-Mex Cabbage Soup is full of ground beef, tomatoes, and taco seasoning. It's a healthy, filling meal that's perfect for cooler weather.


  • 1 1/2 pounds ground beef
  • 1 medium onion, diced
  • 1 packet taco seasoning
  • 1 small green cabbage, chopped into 1-inch pieces
  • 1 carrot, peeled and sliced
  • 1 (14.5-ounce) can beef broth
  • 2 (14.5-ounce) cans stewed tomatoes
  • 1/2 teaspoon black pepper
  • 3 cups water


  • Brown ground beef in a large dutch oven. If there is a lot of grease, drain some of it off.
  • Add onion and cook for 2 minutes.
  • Add remaining ingredients and bring to a boil. Reduce to a simmer.
    Simmer for 45 minutes, stirring occasionally. Add more water if needed.


Optional- add a can of rinsed and drained kidney beans.
To make spicy, use “Hot” taco seasoning and serve with Cholulu Hot Sauce.


Calories: 286kcal
Course: Soup
Cuisine: Tex-Mex
Keyword: cabbage, ground beef

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3 thoughts on “Tex-Mex Cabbage Soup”

  1. Take the chill off.
    I made this during our Oregon cold snap. So easy to make! I used 90% lean ground beef and Ro-Tel tomatoes. “it’s a staple in my cupboard” Penzey’s, bold taco seasoning. My husband who doesn’t like cabbage had seconds! Seconds! Unheard of. We had enough for leftovers a few days later. It was even better.

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