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.
I was initially skeptical but this came out amazing. First time cooking with cabbage. Used savoy cabbage and regular green cabbage. The only thing I did was use 3 cups of organic bone broth instead of 4 cups and it came out perfect. I will certainly make this again. I am wondering if I should sauté’ onions first?
Hi Michele, I’m so glad you loved the soup! Thank you for trying it. Yes, feel free to sauté the onions first
Very tasty!! I made it just as recipe said. I’ve never used portobello caps before so wasn’t sure how to prepare them. I didn’t scrape out the dark gills underneath. Are we supposed to do that? It still tastes delicious so wondering what the difference would be without the gills.
HI Virginia, I do not scrape the gills ever! I’m so glad you liked the soup though! Thanks for trying it
This recipe has depth and complexity. Very good!
Thank you Mary! I’m so glad you enjoyed the soup!
This soup is fantastic, and it’s a great winter comfort food. Once you get through the prep work, it comes together very easily. I used organic, grass fed ground beef and did not change a thing in terms of ingredients and technique. It’ll be on repeat for winter.
Hi Natalie, that’s awesome! Thank you for coming back to share your kind feedback with us – much appreciated!
I made this recipe yesterday and I have to say it was very good. The flavors are different than most other soups and I have to say that’s maybe why I liked it. The only thing I did different was I did not have any mushrooms in my house at the time so I had to omit those.
Hi Kathie, thank you for trying the soup recipe! I’m glad it was well received and i appreciate the review!
I made this soup for dinner, and it was so flavourful. I had some leftover cooked ground beef and chicken, and the combination of both worked well. Hearty, delicious, nutritious. It is definitely a make again! Thank you for sharing, Laurie
Hi Laurie, its my pleasure! I’m happy you enjoyed the soup and came back to share your feedback with us!
The soup was delicious! My mom is 83 and has dementia and very small appetite finished her soup and raved about how good it was! My daughter and grandkids (who are picky eaters) ate all of their soup as well! Delicious and filling. I’m making it again tonight.😊
Hi Kathy, That’s awesome! I’m so glad the entire family enjoyed, especially your mom!
This soup is on repeat in my house this winter too!
Dear Stella, I made a few of your recipes and they all are amazing, but this soup- the flavors, the smells…wow. It’s insanely good💕
I used ground bison, and it was delicious!
Thank you for sharing your feedback Gayle! I’m glad you liked the soup
Bravo Stella, So simple to make. Loved by three generations in our household! Delicious….
this was easy and delicious! thank you!!
Thanks for trying the soup recipe Chantelle!
I made this soup today. It was excellent, so full of flavor! We just loved it!!! Highly recommend!!!!
Hi Mary, thank you for trying the soup!
I’m so glad you loved it!
Do you think this could be made in the crockpot if I brown the meat first.
HI Casey, yes – I don’t see why not! Enjoy!
Great recipe! The dollop of sour cream when you serve it makes a ton of difference! Wow is this good!
Exactly what i said! Thank you for trying the recipe Jeff and I’m so glad you liked it
Just made the Easy Beef Cabbage Soup and it is dynamite!! Really, really good! Thank you for the recipe.
Its my pleasure – I’m glad you loved it!
I haven’t made.it yet, but it is exactly what I know i would love. Has everything in it that I enjoy. Lookimg forward to getting stuck in during the week.
Hi Thomas, I tried this recipe with some skepticism and ended up falling in love! You will be obsessed!