I don’t know what it is about this soup, but it always makes me feel like I’m coming home to something I can’t quite name. Maybe it’s the smell of onions hitting hot water, or the way cabbage gets soft and sweet when it simmers long enough. Maybe it’s because my mom used to make it on nights when we were all tired, when nobody felt like talking, and the only sound in the kitchen was the slow bubbling of the pot. She never followed a recipe. She just grabbed whatever was around — a head of cabbage that was starting to wilt, a couple onions, maybe a can or two of tomatoes. Somehow it always turned into something good.

I remember standing beside her once, probably fifteen years old, thinking I’d rather be anywhere else. But when I sat down with that bowl in front of me, steam curling up into my face, I remember feeling… quiet. Like everything in me unclenched for a second. It’s strange how something so simple can do that — water, vegetables, a little bit of ground beef — and yet it feels like medicine for more than just your stomach.

Now when I make it, I don’t measure much either. I still use the Lipton Onion Soup mix, though — because that’s what she did, and some things you don’t mess with. I usually end up eating half of it standing at the stove, tasting, stirring, tasting again. Every batch comes out a little different. Every batch feels like a small memory sneaking its way back.

It’s not a fancy soup. It’s not something you’d brag about. But it’s warm, honest, and fills the kitchen with a kind of comfort that has nothing to do with ingredients.

Ingredients

1 large cabbage, cut into pieces
2 small onions, chopped
2 cans of cooked tomatoes
1 packet of Lipton Onion Soup Mix (any kind)
1 large stalk of celery, cut into small pieces
1–2 pounds of ground beef

Directions

Fill a big pot halfway with water. Bring it to a boil.
Add the cabbage, onions, and celery. Let them cook slow and soft. You’ll know it’s right when the kitchen smells like someone’s been cooking all day.
In another pan, brown the ground beef. Drain off the grease.
Stir in the Lipton Onion Soup mix with the beef. Add whatever spices you feel like — salt, pepper, a bit of garlic powder if you’re in the mood.
Add the beef and the canned tomatoes to the pot with the veggies. Stir it all together.
Let it simmer until everything feels cozy and tastes right. That’s really the only rule.

Serve it however you like — in a deep bowl, with bread if you have it, or straight from the pot if you don’t want to wait.

Prep Time: about 15 minutes
Total Time: around 45 minutes
Servings: about 6, depending on how hungry everyone is

Recipe FAQs

1.Can I make it without the beef?
Yeah, for sure. Sometimes I skip it when I’m broke or just not in the mood for meat. It still tastes great. You can throw in beans or lentils if you want it heartier.

2. What if I don’t have Lipton Onion Soup Mix?
Then you fake it. Use onion powder, garlic, salt, and a little soy sauce or bouillon. It won’t be the same, but it’ll still hit the spot.

3. How long does it keep?
A few days, maybe four or five. I actually think it’s better the next day — like the flavors finally make friends overnight.

4. Can I freeze it?
Absolutely. Let it cool, pour it into containers, and freeze it. When you thaw it later, it tastes almost exactly like the day you made it — maybe even better.

5. Why do you still make this soup?
Because it reminds me that things don’t have to be perfect to be good. It’s simple, filling, and it always makes the house feel like someone cares. That’s enough for me.