Beef Cabbage Soup Recipe
Introduction
This hearty Beef Cabbage Soup is a comforting, nutritious meal perfect for any day. Combining ground beef, cabbage, and savory seasonings, it’s easy to make on the stovetop, Crock Pot, or Instant Pot. Enjoy a warm bowl full of rich flavors and simple ingredients.
Ingredients
- 1 tbsp Avocado oil
- 1 large Onion, chopped
- 1 lb Ground beef
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 1 lb Shredded coleslaw mix or chopped cabbage
- 1 15-oz can Diced tomatoes with liquid
- 6 cups Beef bone broth or any broth (beef, chicken, or vegetable)
- 1 tbsp Italian seasoning
- 1/2 tsp Garlic powder (or more if you love garlic)
- 2 medium Bay leaves (optional)
Instructions
- Step 1: Heat the avocado oil in a Dutch oven or large pot over medium heat. Add the chopped onion and cook for 5-10 minutes, stirring occasionally, until the onions start to brown.
- Step 2: Add the ground beef to the pot. Season with sea salt and black pepper. Increase the heat to medium-high and cook, breaking apart with a spatula, for 8-10 minutes until the beef is fully cooked.
- Step 3: Stir in the cabbage or coleslaw mix, diced tomatoes with liquid, beef bone broth, Italian seasoning, garlic powder, and bay leaves. Adjust seasoning with additional salt and pepper if desired.
- Step 4: Bring the soup to a boil, then reduce the heat and let it simmer for 30-60 minutes to deepen the flavors.
- Step 5 (Crock Pot): After browning the onions and beef as above, transfer them to the Crock Pot. Add the remaining ingredients, stir to combine, and cook on Low for 5-6 hours or on High for 2-3 hours. Remove bay leaves before serving.
- Step 6 (Instant Pot): Using the Saute function, cook onions and beef as above. Turn off Saute, add remaining ingredients, and stir. Seal the lid and cook on Manual/Pressure Cook for 20 minutes. Let pressure release naturally for 5 minutes, then quick release. Remove bay leaves before serving.
Tips & Variations
- Use ground turkey or chicken for a lighter version of the soup.
- Add chopped carrots or celery for extra vegetables and texture.
- If you prefer a thicker soup, simmer uncovered during the last 15 minutes to reduce the liquid.
- Fresh garlic can be used instead of garlic powder for a stronger flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cabbage instead of coleslaw mix?
Yes, fresh chopped cabbage works just as well and will provide a similar texture and flavor in the soup.
Is this soup suitable for meal prep?
Absolutely! This soup keeps well in the refrigerator and freezes nicely, making it a great option for meal prepping lunches or dinners.
PrintBeef Cabbage Soup Recipe
This hearty Beef Cabbage Soup combines ground beef, cabbage, and tomatoes simmered in a flavorful beef bone broth with Italian herbs and garlic. A comforting low-carb and nutrient-rich meal, perfect for warming up on chilly days. The recipe offers versatile cooking methods including stovetop, Crock Pot, and Instant Pot, fitting your preferred preparation style.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
Meat and Vegetables
- 1 lb Ground beef
- 1 large Onion, chopped
- 1 lb Shredded coleslaw mix or chopped cabbage
- 1 15-oz can Diced tomatoes, with liquid
Liquids and Oils
- 1 tbsp Avocado oil
- 6 cups Beef bone broth (or any broth – beef, chicken, or vegetable)
Seasonings
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 1 tbsp Italian seasoning
- 1/2 tsp Garlic powder (or more if you love garlic)
- 2 medium Bay leaves (optional)
Instructions
- Prepare the Aromatics: Heat avocado oil in a large Dutch oven or pot over medium heat. Add chopped onions and cook for 5-10 minutes until softened and starting to brown, stirring occasionally to prevent burning.
- Brown the Ground Beef: Add the ground beef to the pot. Season with sea salt and black pepper. Increase heat to medium-high, breaking the meat apart with a spatula, and cook for 8-10 minutes until fully browned and cooked through.
- Add Vegetables and Broth: Stir in shredded coleslaw mix or cabbage, diced tomatoes with liquid, beef bone broth, Italian seasoning, garlic powder, and bay leaves. Mix well to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil over high heat. Once boiling, reduce heat to low and cover. Simmer gently for 30-60 minutes to allow flavors to develop fully, adjusting seasoning with additional salt or pepper if needed.
- Alternative Cooking Method – Crock Pot: Heat oil and onions in a sauté pan over medium heat until browned. Add and brown ground beef, seasoning as above. Transfer to Crock Pot and add cabbage, tomatoes, broth, seasonings, and bay leaves. Cook on low for 5-6 hours or high for 2-3 hours. Remove bay leaves before serving.
- Alternative Cooking Method – Instant Pot: Using the Instant Pot’s sauté function, cook onions in oil for 5-10 minutes until browned. Add and brown ground beef, seasoning with salt and pepper. Turn off sauté. Add cabbage, tomatoes, broth, seasonings, and bay leaves. Seal lid and cook on Manual for 20 minutes. Let pressure release naturally for 5 minutes, then perform quick release. Remove bay leaves before serving.
Notes
- You can substitute bone broth with any beef, chicken, or vegetable broth depending on preference.
- Adjust garlic powder quantity based on how much you enjoy garlic flavor.
- Removing bay leaves before serving is important as they are not edible and can be tough.
- The recipe is adaptable to slow cooker and pressure cooker methods without loss of flavor.
- For a leaner option, use lean ground beef or substitute with ground turkey.
Keywords: Beef cabbage soup, low carb soup, ground beef soup, healthy soup recipe, bone broth soup, easy dinner, hearty soup
