This Beefy Cabbage Soup is Feel Good and Guilt Free

This beefy cabbage soup recipe is so good and healthy that you might end up craving for this every single day!

hearty cabbage soup

What is beefy cabbage soup?

This recipe for beefy cabbage soup is a hearty, satisfying comfort food that fills you up without filling you out! It is low-carb, high protein, whole-30, keto and Paleo approved. It is so delicious and filling that even one cup leaves you feeling like you’ve enjoyed a hearty meal. My husband LOVES this soup and requests it often. 

 

What are the ingredients in this cabbage beef soup?

  • Cabbage (You can use green or Napa cabbage)
  • Beef.  I use lean ground beef and drain any fat/liquid rendered during cooking.
  • Tomatoes. Whole San Marzano tomatoes are the closest to fresh picked. 
  • Peppers. I chop one large or several small colored peppers.
  • Onions and garlic. Fresh onion and garlic add flavor and health benefits.
  • Seasonings. Kosher salt, black pepper, garlic powder, and chicken bouillon (cube or paste)
  • EVOO. I drizzle this healthy fat over the veggies while sautéing them for flavor.
  • Chicken broth. I use low sodium when possible; bone broth is also fabulous.

This beefy cabbage soup is best made in a slow cooker.

My recipe calls for making this beefy cabbage soup in a slow cooker. I typically cook it on low for 4-5 hours. In my experience, almost any soup, meat sauce, or stew tastes better when cooked long, low and slow. I also love the “fix it and forget it” ease of the slow cooker. If you want to know how to make this soup on the stovetop or in an Instant Pot, I share those methods as well!

How to make beefy cabbage soup on the stovetop.

To make beefy cabbage soup on the stovetop, simply follow the recipe as written. When you get to the point of adding all the ingredients to the slow cooker, stop. Instead of adding ingredients to the slow cooker, place them all in a Dutch oven or large heavy soup pot. Bring to a boil, then immediately reduce heat to a simmer. Allow soup to simmer at least 20 minutes~longer if desired.

beef cabbage soup

How to make this soup in the Instant Pot.

When it comes to making beefy cabbage soup in the Instant Pot, just follow all instructions in the recipe below. When you get to the point of placing ingredients in the slow cooker, place all ingredients in the Instant Pot instead.  Choose the “soup” button or cook at high pressure for 10 minutes. If you have time, allow the pressure to slow release after cooking, as the longer the soup sits the better it gets.

How to freeze beefy cabbage soup.

It is super easy to freeze beefy cabbage soup, and it is SO wonderful to have this fabulous soup on hand as needed! Once the soup is fully cooked (by any method you choose), allow it to cool on the countertop for 30-45 minutes or until soup is no longer hot and steaming. Place soup in an airtight container (I love these Zip Top), and make sure all air is removed. Label the container with date, and freeze. It is that easy!!!

What you can eat with this hearty soup.

This cabbage soup is basically perfect with just about anything! You can pair it with other beef dishes, such as Beef Barbacoa, Beef Brisket and Beef Tenderloin. You can also enjoy it with some Roasted Parmesan Japanese Eggplants and finish the meal with a delicious plate of Cherry Crisp dessert.

Watch Me Make This Hearty Recipe

I hope you enjoy this recipe with your friends and family. As always, be blessed and stay savvy!

hearty cabbage soup

Hearty Beef Cabbage Soup

Ingredients

  • 1 lb lean ground beef or ground chuck
  • 1 small onion, diced (or 1 cup frozen)
  • 3-4 cloves fresh garlic, minced
  • 1/2 medium size cabbage, sliced and chopped
  • 1 large bell pepper, diced (optional)
  • 28-oz can San Marzano tomatoes, crushed *note
  • 1 (48 oz) carton chicken bone broth (won't use all of this)
  • 1 chicken bouillon cube (or 1 TB Better than Bouillon paste)

Instructions

  1. Brown beef until all pink is gone; drain any excess liquid.
  2. Push beef to one side of the skillet; add onion & .pepper
  3. Drizzle onnion & pepper with EVOO; sprinkle with salt & pepper.
  4. Saute onion & pepper until transluscent; add garlic toward the end.
  5. Once veggies are soft & translucent, mix veggies with beef.
  6. Continue cooking until beef is completely brown~almost crispy.
  7. Transfer beef/veggie mixture to a slow cooker. Wipe skillet clean.
  8. Drizzle EVOO into skillet; add cabbage, kosher salt & pepper.. Saute until soft and wilted.
  9. Pour tomatoes into the skillet with cabbage; squeeze with hands until crushed (if using whole tomatoes).
  10. Add crushed bouillon cube or paste to the skillet; simmer 20 minutes.
  11. Add cabbage/tomato mixture to slow cooker with the beef; stir well.
  12. Put chicken broth until desired consistency (I use about half a large carton).
  13. Cook on low for 4-5 hours; keep warm until serving.

Notes

* Whole San Marzano tomatoes are best; simply crush with hands.

Nutrition Information
Yield 6 Serving Size 1 cup
Amount Per Serving Calories 274Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 85mgSodium 256mgCarbohydrates 9gFiber 3gSugar 5gProtein 30g
hearty cabbage soup

Hearty Beef Cabbage Soup

Ingredients

  • 1 lb lean ground beef or ground chuck
  • 1 small onion, diced (or 1 cup frozen)
  • 3-4 cloves fresh garlic, minced
  • 1/2 medium size cabbage, sliced and chopped
  • 1 large bell pepper, diced (optional)
  • 28-oz can San Marzano tomatoes, crushed *note
  • 1 (48 oz) carton chicken bone broth (won't use all of this)
  • 1 chicken bouillon cube (or 1 TB Better than Bouillon paste)

Instructions

  1. Brown beef until all pink is gone; drain any excess liquid.
  2. Push beef to one side of the skillet; add onion & .pepper
  3. Drizzle onnion & pepper with EVOO; sprinkle with salt & pepper.
  4. Saute onion & pepper until transluscent; add garlic toward the end.
  5. Once veggies are soft & translucent, mix veggies with beef.
  6. Continue cooking until beef is completely brown~almost crispy.
  7. Transfer beef/veggie mixture to a slow cooker. Wipe skillet clean.
  8. Drizzle EVOO into skillet; add cabbage, kosher salt & pepper.. Saute until soft and wilted.
  9. Pour tomatoes into the skillet with cabbage; squeeze with hands until crushed (if using whole tomatoes).
  10. Add crushed bouillon cube or paste to the skillet; simmer 20 minutes.
  11. Add cabbage/tomato mixture to slow cooker with the beef; stir well.
  12. Put chicken broth until desired consistency (I use about half a large carton).
  13. Cook on low for 4-5 hours; keep warm until serving.

Notes

* Whole San Marzano tomatoes are best; simply crush with hands.

Nutrition Information
Yield 6 Serving Size 1 cup
Amount Per Serving Calories 274Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 85mgSodium 256mgCarbohydrates 9gFiber 3gSugar 5gProtein 30g
 

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4 Comments

  1. Delicious! Made for 4 adults and have only one serving left over. Will double next time. Your recipes never disappoint, Jamie. Thanks.

  2. Sweetie, I have an assignment for you and your savvy skills. Can you try and recreate the cornbread cookies from Crumbl Cookies in Vestavia Hills? I know you can do it!!

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