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
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).
Shataria Washington says
Yes yes yes…. Soooo amazingly good!!! The only thing I didn’t use was thymes because they get caught on my tongue..But I love the recipe so much I thought u used beef , but it was pork!!!! It turned out amazingly good my husband is drinking the broth . I used Tony’s ….but I love it we love it thank you soooo much delicious!!!!!!!!!!!
Eleni says
This soup was delicious! The cabbage I used practically melted away and you couldn’t even taste it (I’m not really a cabbage fan). I added potatoes to mine but it’s the kind of soup where you can really add any veg you’d like. I served it over rice for my picky eater kid and she loved it too.
Crystal says
I added some chopped asparagus to mine, and it was really good.
Eleni says
Have you tried this in a slow cooker?
Karina says
I haven’t, but that sounds terrific! Please let me know how it tastes!
Daph says
Made this soup for supper today. I had some kale to use up, so I added that as well. Everyone loved it. Healthy, hearty and delicious. Boy, I’m stuffed! Thanks for the idea.
Karina says
I love that you added kale! That sounds delicious! I am so glad that all of you loved it! Thanks so much for sharing!
Janae says
I made this and followed the recipe but used lean ground beef, added a packet of Lipton onion soup and a can of black beans. My new go to! It was absolutely amazing with so much flavor!
Karina says
Hi Janae, that’s wonderful to hear! I’m glad you enjoyed the recipe and made it your own with those additions. The Lipton onion soup and black beans sound like delicious enhancements. It’s great when a recipe becomes a new go-to.
Catherine Lewis says
So, I Just made this. First let me say it is truly delicious. I doubled the recipe and added a bit of V-8 juice because I ran out of beef stock and it still needed some liquid. The flavor is wonderful, and I love that it’s packed with colorful veggies. The only change I will make next time is to remove the beef from the pan after searing, and returning it back in after the vegetables have sauteed. I thought the meat got a bit tough and over-cooked. Other than that, this is a great recipe that can be tweaked in some fun ways. Thanks!
Karina says
I am so glad that you made it your own and added the things that you love. Thanks so much for the ideas and sharing!
Catherine Lewis says
Will be making a huge pot this afternoon. I wonder if it freezes well? Thank you for a simple, hearty cabbage soup recipe. I’ll let you know how it turns out for me!
Kris says
Where did my vote go? There were none here yesterday. Now 2 and not mine. Are only 5 star votes allowed? It said it needed moderated yesterday when I left it and now it’s gone. So if it’s not a 5 star vote, where does it go? Just very curious! I left my honest review. It was very good minus the fact that the basil overpowered any other flavor. I would make it again but go less basil or use the other herb combo mentioned. No slam to you! 🙂 Have a good day!
Tymeron Smith says
Oh bummer! I am so sorry it disappeared! I am not sure why it wouldn’t be there. You are always welcome to rate it what you think it deserves. I will look into this to make sure it doesn’t continue. Thanks for letting me know!
Noura says
I ve tried this recipe. Everyone loves it! Simple and easy to cook!! Love it and thanks karina ???
Tymeron Smith says
That is great to hear! I am so glad that everyone loves it! Thanks so much!
Monique says
Hi Karina..baked shrimp..delicious..and just now..we had this soup for lunch..it’s a keeper..I did simmer my soup longer though..and added a pinch of sugar..I know not the best thing but I usually do..anyway this is delish..and thanks so much!
Tymeron Smith says
Sweet! That is awesome! Thanks so much for sharing!
Mary Tognazzini says
A pinch of sugar brown or white makes all the difference.
Catherine Lee says
If you use half tomato juice to replace half the stock or broth, mmmm, so yummy!
Tymeron Smith says
Great idea! That sounds fantastic! Thanks for sharing!