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This Cabbage Soup with Beef recipe is quick to make with deliciously tender beef. Low in carbs, keto approved and full of incredible flavour – hello healthy comfort food!
Make an incredible cabbage soup in no time with minimal ingredients: cabbage, chunks of beef, carrots, onions and garlic. Low fat, low carb, keto approved, healthy and super filling; you won’t believe how good this is.
CABBAGE SOUP
If you’ve been following my blog for a while, you’ll know how much I hate going hungry, which can be detrimental to any diet plan I follow. So, trying to come up with a soup that isn’t going to break my diet OR yours, while satisfying our never ending hunger pangs meant loading it up with veggies!
Off the back of the famed 80’s and 90’s cabbage soup diet, I wanted to know what all of the fuss was about and while experimenting with cabbage, I created beef cabbage soup.
Even if you’re someone who doesn’t like cabbage or anything cabbage related, you’ll love this; especially if you’re a fan of flavourful vegetables. Remember that time I drowned Brussels sprouts in a garlic parmesan sauce? Well if you like my Creamy Garlic Parmesan Brussels Sprouts with Bacon, you’ll trust me when I tell you, you’ll love this soup.
WHAT GOES IN SOUP?
- Cabbage (I use green, but you can use any variety)
- Beef. I use rib eye steak or scotch fillet as it’s the most tender cut that remains tender through a minimal cooking process without having to boil it for 4-5 hours. Yes, it’s more expensive than your cheaper cuts, but the flavour and texture is unbeatable, with minimal fat coating the top of the soup.
- Carrots
- Onions and garlic
- Seasonings
You will be in pure disbelief that this cabbage soup is so incredibly delicious. You’ll be surprised to crave seconds and even thirds! Perfect to enjoy as a great afternoon snack (move over celery sticks)!
IS CABBAGE SOUP GOOD FOR WEIGHT LOSS?
Absolutely! This soup recipe contains protein to help keep you full for a longer period of time, has minimal fat content, is fairly low in calories for a protein-based soup and is suitable as a snack as well as a main meal.
You can always substitute the beef for chicken, turkey or fish if you’d like to lower the calorie content even more. For a vegetarian option: replace the meat with chickpeas, black beans or tofu.
Cabbage soup is just what you need on a chili winter’s night… dieting or not!
MORE SOUP RECIPES
Easy Broccoli Cheese Soup
Cauliflower Soup
Tomato Basil Soup
One-Pot Wonder: Slow Cooker Tortellini Soup
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Cabbage Soup with Beef
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 pound rib eye or scotch fillet steak, cut into 1-inch pieces, trimmed of visible fat
- 1 stalk celery
- 2 large carrots peeled and diced
- 1 small green cabbage chopped into bite-sized pieces
- 4 cloves garlic minced
- 6 cups beef stock or broth
- 3 tablespoons fresh parsley chopped, plus more to serve
- 2 teaspoons dried thyme or dried basil and oregano
- 2 teaspoons dried rosemary
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
Instructions
- Heat oil in a large pot over medium-heat, add the beef and sear one all sides until browned all over (they don’t need to be cooked through). Then add the onions and cook until transparent (about 3-4 minutes).
- Add the celery and carrots to the pan, mixing through the flavours in the pot. Cook while mixing occasionally for about 3-4 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through.
- Add the stock (or broth), parsley, dried herbs, and onion or garlic powder; mixing well. Bring to a simmer; reduce heat to medium-low and cover, with a lid.
- Allow to simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper, and add in a little extra dried herbs, if needed.
- Serve warm with a sprinkle of fresh parsley (if desired).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make in a crockpot?
Absolutely Cindi, cabbage soup is perfect for a crockpot! The slow cooking method allows the flavors to meld beautifully.
For health reasons, I really can’t swallow most proteins, beef included. I used your recipe exactly except I substituted ground turkey for the beef. The flavor profile was great, much better than most cabbage and beef soups. I really enjoyed it and will make it again often.
I’ve been following you for years and I love your recipes! I just have one question about this particular soup…is it 2 teaspoons of thyme and 2 teaspoons of rosemary each? Or just 1 teaspoon of thyme and 1 teaspoon of rosemary? Thanks so much!
Hi Jenna, it’s 2 teaspoons each.
Hi Jenna, it’s 2 teaspoons of each spice 😃
you should be ashamed of yourself only giving this soup 5 stars…….it deserves a 20…..i might make this soup some time this week…..TOTAL YUM!
I added a few diced potatoes to it and paired the soup with warm crusty garlic bread it turned out to be a hearty meal my whole family enjoyed.