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 saut̩ 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 Рcook 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.
last night i baked 25 babkas and 20lbs of fudge filling but that cabbage sitting in my fridge was tapping my shoulder and after i read this recipe and realized i had ALL the ingredients i made a GIANT double batch and i must say this is absolutely delicious! Â i hope the cabbage does its thing as a bonus lol!
Hi Susan, amazing! Can i come over?
This soup was so easy and soooo delicious, so savory. Thank you so very much!!
Great soup!!! I added a bay leave. I also cook the rice separately and added to each bowl when I served it. Thank you so much for sharing the recipe with us.
Hi Natalia, thanks for the feedback – I’m so glad you love the soup!
Would like to double recipe…. do I double EVERY ingredient? I ask, because I have “doubled” recipes in the past & them not turn out.
Also, I notice you use minced fresh garlic cloves AND garlic powder?
HI Kathryn, i find using both fresh and powder gives it so much more flavor – we love it!
THere is an option to double the recipe at the top right of the recipe box (2X)
yes, you should double every ingredient
Very satisfying soup – great flavors.
HI Kim, thanks for the kind feedback
googled the ingredients and got this recipe. it is So good!!
Hi Karen, welcome! I’m so glad you enjoyed the soup!
I will make this once a week in the winter. Â Sour cream makes it to die for. Â
Hi Barbara, I’m so glad you loved the soup! I agree about the sour cream -its the cherry on top!
Hi.I want to prepare this soup but I have two questions: do you dice the mushrooms? can I add cooked rice in each bowl of soup?
yes and yes!
This is a delicious, hearty soup! I didn’t think it needs rice at all. I added a parmesan rind as it was cooking. This will be added to my list of favorite soups!
HI Mary, sounds wonderful with the parmesan rind – I will have to add that next time I make it!
So much flavor!  I added Parmesan cheese and red pepper flakes and a tiny bit more salt.  I know it’s only going to get better for leftovers!
Hi Cathy, I’m so glad you tried and loved the soup!
Easy to make and delish!
Hi Stacey, I’m so glad you love the soup!