Hearty Beef and Cabbage Soup Recipe

Hearty beef cabbage soup! Packed with veggies, tender beef, and savory flavor. Low-carb, healthy, and incredibly filling—a delicious one-pot meal.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 1

Course: Soup

Cuisine: American

Calories: 220

2 tablespoons olive oil
1 large onion chopped
1 pound rib eye or scotch fillet steak, cut into 1-inch pieces, trimmed of visible fat
1 stalk celery
2 large carrots peeled and diced
1 small green cabbage chopped into bite-sized pieces
4 cloves garlic minced
6 cups beef stock or broth
3 tablespoons fresh parsley chopped, plus more to serve
2 teaspoons dried thyme or dried basil and oregano
2 teaspoons dried rosemary
2 teaspoons onion powder
2 teaspoons garlic powder
1 pinch salt to taste
1 pinch cracked pepper to taste

Heat the oil in a large pot over medium heat. Sear the beef on all sides until browned. Add the onions and cook until translucent, about 3 to 4 minutes.
Add the celery and carrots to the pan and mix them into the flavors. Cook for 3-4 minutes, stirring occasionally. Add the cabbage and cook for another 5 minutes until it starts to soften. Stir in the garlic and cook for about 1 minute until fragrant, mixing all ingredients thoroughly.
Add the stock or broth, parsley, dried herbs, and onion or garlic powder. Mix well. Bring to a simmer, then reduce the heat to medium-low. Cover the pot with a lid.
Simmer for 10 to 15 minutes, until the cabbage and carrots are tender. Season with salt and pepper, and add a bit more dried herbs if desired.
Serve it warm, optionally garnished with a sprinkle of fresh parsley.

Calories: 220kcalCarbohydrates: 13gProtein: 17gFat: 12gSaturated Fat: 4gCholesterol: 35mgSodium: 426mgFiber: 4gSugar: 6g

Cabbage Soup can be refrigerated once cooled in air tight containers for up to 3 days, or frozen for up to 2 months.