Full of flavor but low in calories and carbs, this Beef-Cabbage Soup is a winner any way you look at it.
There are so many reasons I can give you to make beef-cabbage soup for dinner tonight. First, it takes just 15 minutes to prep—the rest of the time is spent cooking. Once you add everything to the pot, it only needs 30 minutes to simmer. Also, this soup uses everyday ingredients, most of which you likely have on hand.
This recipe is also quite affordable—it’s always great when you can stretch your grocery budget farther than you expect. Even better, beef-cabbage soup fills you up while remaining low in calories. But most importantly, this soup is delicious! Its savory taste comes from the combination of tomatoes, beef broth, garlic, Italian seasoning, and what the French call mirepoix, a mixture of onions, carrots, and celery.
Cabbage is the star veggie here, and between the cabbage and the beef, I’m sure you’ll be satisfied after one hearty bowl. Don’t like chopping? That’s okay. I prefer hand-chopped cabbage, but I sometimes buy a package of shredded cabbage to save time in the kitchen. It’ll still get the job done.
While the recipe calls for canned, diced tomatoes, canned whole tomatoes work as well. Just break them up with a spoon, or with your hands, the way I do. There’s something so satisfying about squishing those tomatoes into the pot between your hands. Stewed tomatoes will also work. Some canned tomatoes have added herbs, which will provide even more flavor to this savory soup. Whether you mod the beef-cabbage soup or not, I think you’ll find this recipe is worthy of your meal rotation!
Don’t toss those leftover veggies—turn them into dinner
Beef-cabbage soup is perfect for using up leftover vegetables from other meals. I typically add one or two other vegetables when I make this soup, depending on what’s available. For example, if you have cooked potatoes, carrots, green beans, and even Brussels sprouts, you can toss them in. Same with broccoli and cauliflower. Also, vegetables like mushrooms, zucchini, and yellow squash can be eaten raw because they don’t require a long cooking time. Or add chopped kale or spinach for an extra boost of leafy greens.
The trick to loading your soup up with vegetables is not to fill the pot too much; otherwise, you will have more veggies than broth. But if you do pack them in, increase the broth and seasonings accordingly.
How do I store leftovers?
Allow leftover beef-cabbage soup to cool to room temperature, then refrigerate it in an airtight container for up to 3 days. You can also freeze the soup in a freezer-safe container or zippered bag for up to 2 months. I like to freeze it in single-serving containers for quick and easy meals. Defrost the frozen soup overnight in the fridge and reheat it in the microwave or on the stove.
Serving suggestions
Beef-cabbage soup is a complete and filling meal, especially when served with some Hot Water Cornbread, a Southern favorite. Or if you want to sneak in a little vitamin A, try this Sweet Potato Cornbread recipe. Personally, I’m partial to Corn Bread Muffins for their more traditional flavor.
Also, I have a bit of a sweet tooth, so I like to follow the soup up with a fruity dessert. I’m a sucker for Jell-O Fruit Salad, and this recipe delivers. For something more decadent, a Creamy Fruit Salad or Mini Fruit Tarts, certainly hit the spot. After all, with this low-calorie soup, I can save some calories for dessert!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 1 large carrot diced
- 1 celery rib diced
- 1 1/2 teaspoons Italian seasoning
- 4 cloves garlic minced
- 1 pound lean ground beef
- 5 cups green cabbage chopped
- 1 28-ounce can diced tomatoes with juice
- 6 cups low-sodium beef broth
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and celery along with the Italian seasoning and minced garlic. Sauté for about 5 minutes until the vegetables soften.
- Add the lean ground beef to the pot. Cook until the meat is browned and broken into small pieces. Drain excess fat if necessary.
- Stir in the chopped cabbage, diced tomatoes with their juice, beef broth, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes until the cabbage and other vegetables are tender.
- Remove the bay leaf. Season the soup with salt and pepper to taste. Serve hot, garnished with parsley, and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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