Cabbage Soup with Beef

4.96 from 25 votes

Cabbage Soup is quick to make, healthy, low in carbs and full of delicious flavour! Made with minimal ingredients, full of cabbage, carrots, onions, garlic and tender, fall apart beef! Low fat, low carb, healthy, diet approved and so super filling you won't believe how good this is!

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: American

Keyword: cabbage soup, Cabbage soup with beef

Servings: people

Calories: 220kcal

Author: Karina

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

US - Metric

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

Cabbage Soup can be refrigerated once cooled in air tight containers for up to 3 days, or frozen for up to 2 months.

Nutrition