Easy Beef Cabbage Soup (One Pot)
I love to make this beef cabbage soup because it aids in my digestion and it keeps me full. Cabbage is high in fiber and is a great prebiotic food which supports a healthy gut. This one pot beef and cabbage soup is the perfect solution for a hearty, flavorful meal that fits seamlessly into a healthy lifestyle.
Designed for maximum convenience, this recipe keeps the clean-up minimal while delivering a rich, satisfying dish. Offering a simple cooking process where you just brown the beef and then let the vibrant medley of carrots, onions, mushrooms, and cabbage simmer gently in a savory broth infused with garlic, tomato paste, and tomato sauce.
Beyond its ease of preparation, this soup is a nutritional powerhouse, meeting several important dietary goals. It is naturally gluten free and low carb, making it excellent for those managing their carbohydrate intake or avoiding grains.
If you like this recipe, you will also love my Easy Roasted Cabbage Salad or my Sausage and Potato Soup.
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Easy Beef Cabbage Soup (One Pot)
Equipment
Ingredients
- 3 tbs olive oil, divided
- 1 lb ground beef
- 1 tsp salt
- 1 tsp each paprika, garlic powder, onion powder + Italian herb blend
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 large portabello caps
- 3 cloves garlic, minced
- 2 tbs tomato paste
- 1 tbs low sodium soy sauce
- 1 tbs Worcestershire sauce
- 2 tbs brown sugar
- 5 cups cabbage, chopped
- 28 oz crushed tomatoes
- 4 cups low sodium beef broth
- Top with: sour cream, olive oil, fresh parsley + freshly grated parmesan (optional)
Instructions
- Heat 1 tbs of olive oil in a large pot over medium-high heat. Once hot, add in the meat and let it stand and sear for at least 1 minutes. Season with salt, paprika, garlic powder, onion powder, Italian herb blend. Use a wooden spoon to break up the meat until no longer pink.
- Next, add in the onion, carrots, mushrooms and remaining 2 tbs oil and sauté for 4-5 minutes. Stir in the garlic for 30 seconds. Add in the tomato paste and stir to coat all for 1 minute. Mix in soy sauce, Worcestershire and brown sugar. Lastly, add in the cabbage, tomatoes, beef broth, stir and bring to a boil. Cover the pot with the lid and simmer on low heat – cook for 25 minutes. Taste and adjust salt and sugar, if needed.
- RECOMMENDED: Serve with sour cream. fresh parsley, drizzle of olive oil, freshly grated parmesan, chili pepper flakes and squeeze of lemon if desired!
Notes
- If you don’t have ground beef, you can use ground pork, lamb, turkey or chicken.
- Store leftovers in an airtight container in your fridge up to 4 days.
- You can also add 1/2 cup uncooked rice to this soup and add in extra 1 cup water (or broth). Add it in with the cabbage.
- I used 1 small head cabbage for the diced 5 cups cabbage. Leave out the stem.
- If you’re on a Gluten Free diet, make sure you use Tamari instead of Soy Sauce.
- If you are Dairy Free, leave out the sour cream and grated parmesan OPTIONAL toppings.
Nutrition
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