Meaty Veggie Cabbage Soup

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Meaty Veggie Cabbage Soup

This Meaty Veggie Cabbage Soup is a hearty, comforting one-pot meal packed with lean ground beef, tender cabbage, and colorful vegetables in a savory tomato broth. It’s nutritious, filling, and perfect for meal prep or cozy family dinners.

Ingredients

  • 1 lb (450 g) lean ground beef
  • 4 cups chopped cabbage
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste

Instructions

  1. Heat olive oil in a large pot. Cook the ground beef until browned; drain excess fat.
  2. Add onion, carrots, celery, and garlic. Sauté for 5 minutes.
  3. Stir in diced tomatoes, beef broth, paprika, and Italian seasoning.
  4. Add chopped cabbage and bring to a boil.
  5. Reduce heat and simmer for 25–30 minutes, until vegetables are tender.
  6. Season with salt and pepper. Serve hot.

Notes

  • Lean ground turkey or chicken can replace beef.
  • Fresh cabbage gives the best texture.
  • Adjust broth for your preferred soup consistency.

Tips

  • Make a double batch for easy meal prep.
  • Add zucchini or green beans for extra vegetables.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Servings

6 servings

Nutritional Info (Per Serving)

  • Calories: 240
  • Protein: 21g
  • Carbohydrates: 12g
  • Fat: 12g
  • Fiber: 4g
  • Sugar: 6g
  • Sodium: 520mg

Benefits

  • High in protein to help keep you satisfied.
  • Cabbage and vegetables provide fiber, vitamins, and antioxidants.
  • A balanced, one-pot meal that’s easy to prepare.
  • Great for meal prepping and reheats well.
  • Naturally rich in vegetables and low in added sugar.

Q&A

Q: Can I make this soup ahead of time?
A: Yes. The flavors often improve after a day in the refrigerator.

Q: Can I freeze it?
A: Yes, cool completely and freeze in airtight containers for up to 3 months.

Q: Can I make it low-carb?
A: It already contains relatively few carbohydrates. Simply avoid adding potatoes or pasta.

Q: What other vegetables can I add?
A: Bell peppers, zucchini, spinach, green beans, or mushrooms work well.

Q: How do I make it spicier?
A: Add crushed red pepper flakes, cayenne pepper, or diced jalapeños to taste.

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