Cabbage and Ground Beef Soup

Nutriscore Rating: 69/100

Warm, hearty, and packed with wholesome flavors, this Cabbage and Ground Beef Soup is the perfect comfort food for busy weeknights or crisp, chilly days. Featuring tender ground beef, vibrant green cabbage, and nutrient-rich vegetables like carrots and celery, this one-pot wonder is simmered to perfection in a savory beef broth infused with aromatic thyme, oregano, and garlic. A touch of diced tomatoes adds a subtle acidity that complements the robust flavors beautifully. Ready in just under an hour, this low-carb, keto-friendly soup is as easy to prepare as it is satisfying. Top with fresh parsley for a pop of color and freshness, and serve hot for a nourishing meal the whole family will adore!

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 1 pound Ground beef
• 1 tablespoon Olive oil
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 1 medium head, chopped Green cabbage
• 2 medium, peeled and sliced Carrots
• 2 sliced Celery stalks
• 1 14-ounce can Diced tomatoes
• 6 cups Beef broth
• 1 Bay leaf
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons, chopped (optional) Fresh parsley

📝 Instructions

7 steps

1. Heat a large pot or Dutch oven over medium heat. Add the olive oil and ground beef. Cook until the beef is browned and fully cooked, breaking it up into small pieces with a wooden spoon. Drain any excess fat if needed.

2. Add the diced onion and minced garlic to the pot with the beef. Cook for 3-4 minutes, stirring frequently, until the onion is soft and translucent.

3. Add the chopped cabbage, carrots, and celery to the pot. Stir everything together and let the vegetables cook for 5 minutes, softening slightly.

4. Stir in the diced tomatoes (with their juices), beef broth, bay leaf, dried thyme, dried oregano, salt, and black pepper. Mix well to combine.

5. Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 35-40 minutes, or until the cabbage and carrots are tender.

6. Taste the soup and adjust the seasoning with more salt or pepper if needed. Remove the bay leaf before serving.

7. Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve hot and enjoy!

Nutrition Facts

1 serving (590.7g)

Calories		301
% Daily Value*
Total Fat		18.9 g	24%
	Saturated Fat	6.5 g	32%
	Polyunsaturated Fat	0.0 g
Cholesterol		51 mg	17%
Sodium		1489 mg	65%
Total Carbohydrate		17.1 g	6%
	Dietary Fiber	5.9 g	21%
	Total Sugars	8.9 g
Protein		18.3 g	37%
Vitamin D		0.1 mcg	1%
Calcium		128 mg	10%
Iron		3.5 mg	20%
Potassium		866 mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1007 cal (54.2%%)

Protein: 444 cal (23.9%%)

Carbs: 406 cal (21.9%%)