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 (0.80 kg) crushed tomatoes
- 4 cups (1 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.
Thanks for a
Brilliant soup for all the family.❤️
I’m so glad you all loved the soup Ann!!
Very good…husband 👍🏻
I added the rice and more broth…will definitely make again
That’s awesome! I’m glad you both enjoyed the soup!
It truly IS crazy delicious!!! Recipe serves 6 so I changed it to 3 since it’s just me and prince charming. As soon as we tasted it I knew that was a HUGE mistake! Never again, since soup, pasta, & casseroles are even better leftover. This is now a regular. Just read Joan C’s review who freezes some. Now I’ll be doubling the recipe!
Have made several times. My family loves it.
Hi Joan, that’s awesome! I am obsessed with this soup and always keep a batch in my freezer!
Delicious soup! Next time I will make it without brown sugar since the cabbage and carrots are sweet enough for my taste. Still love this recipe 😁
This is absolutely the very best Cabbage soup I have ever made!! Followed the exact recipe and it was delicious!! Even weighed the cabbage. Appreciate the method being easy to understand and everything g written in order of cooking. Thank you so much! I am looking forward to trying more of your recipes!!
Thank you and Welcome Marion! I’m so glad you loved the soup!
I first discovered your recipe during the summer and started making it then, continuing throughout the winter. I just found a batch hiding in my freezer and can’t wait to enjoy it today!
Hey Alicia – that’s the best! Enjoy the leftovers!!
This looks fabulous! Can I use 28 oz of tomato sauce instead of crushed tomatoes? If so, does anything change? I’m weird and do not like chunky tomatoes! lol!