My cookbook is here! 
You got to make this beef cabbage soup because it’s low in calories, high in fiber and crazy delicious!
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.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Easy Beef Cabbage Soup (One Pot)
Equipment
Ingredients
- 3 tbs olive oil, divided
- 1 lb (0.45 kg) 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 (0.35 kg) cabbage, chopped
- 28 oz (0.79 kg) crushed tomatoes
- 4 cups (0.95 l) 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.
I have made this soup twice in the last two weeks (doubled the recipe each time) and my husband and I have been eating all week long! Love it! The second time I made it with 1 lb ground hamburger, 1 lb Italian sausage.
Hi Christina, Sounds amazing with the sausage! Great feedback!!
Just made this! It is utterly FASTASTC tasting. To make it go even farther, I added two medium russet potatoes, diced. The taste really is heavenly. I’ll be making this soup a lot this winter … for sure!!
Hi Bonnie, Thank you for the kind feedback! This is also on my winter rotation!
This soup was a total hit in our house. So easy to make, great flavors and it makes a lot. The only change I made, was I used a pound of ground sausage because I didn’t have any hamburger. It was delicious and I would definitely make this again.
Hi Heather, thank you for your feedback! I’m glad you all enjoyed the soup!
Can this be made in a crock pot?
HI Trish, I don’t see why not!
We don’t eat red meat so was wondering if a Turkey ground could be used versus chopmeat? Would this drastically change what looks to be an amazing recipe?
Hi Tom, absolutely sub ground turkey in! Same recipe. Enjoy!!!
I used chicken breast meat instead of ground beef and it came out so tasty. Remember to use chicken stock instead of beef when cooking with ground turkey or chicken.
Hi Diane, thanks for the feedback – I’m glad you enjoyed the soup!
3 large portobello caps…are these cut up or put in whole?
Dice them
I glad I put the effort in to taste/adjust seasonings at the end – I guess I’m always stingy when it comes to salt lol – but when I finally hit the right level, the flavours popped. Love this!
Hi Ali, thanks for the feedback and I’m so glad you liked the soup recipe!
Absolutely delicious! Cooked exactly as written! Thankyou so much! Will definitely be making again! 😀
Just made absolutely delicious! Very simple, all the ingredient mesh together nicely !!
Thank you for the kind feedback Shay! I’m so glad you enjoyed the recipe~
This looks delicious! Have you tried freezing it? Always looking for new recipes to add to my frozen meal prep stash.
Hi Melissa, yes this freezes great! Enjoy and thank you!!