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Best Cabbage Beef Soup
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5 from 2 votes

Best Cabbage and Beef Soup

Easy to make, with lots of flavor!
Course Main Course
Cuisine American
Keyword cabbage soup, low carb soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 146kcal
Author Olya


  • 2 tablespoons olive oil
  • 1 lb. rib eye steak cut into 1-inch pieces (trimmed of visible fat)
  • 1 large onion chopped
  • 1 stalk celery chopped
  • 2 large carrots peeled, diced
  • 1 small green cabbage chopped into bite-sized pieces
  • 4 cloves garlic minced
  • 4 cups beef stock
  • 14 oz diced tomatoes (1 can)
  • 3 tablespoons fresh chopped parsley plus more to serve
  • 2 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoons onion powder
  • 1 teaspoon garlic powder
  • Salt and freshly-cracked black pepper to taste


  • Heat oil in a large pot (I used dutch oven) over medium-heat, add the beef and sear one all sides until browned, about 6 minutes (3 on each side). Add the onions and cook until transparent, about 2-3 minutes.
  • Add the celery and carrots to the pan, mixing through the flavours in the pot. Cook while mixing occasionally for about 4-5 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through.
  • Add the stock, diced tomatoes, parsley, dried thyme and basil, onion and garlic powders. Mix well and bring to a simmering point; reduce heat to medium-low and cover with a lid.
  • Simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper.
  • Serve with chopped fresh parsley.


Calories: 146kcal | Carbohydrates: 9g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 206mg | Potassium: 507mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1925IU | Vitamin C: 33.9mg | Calcium: 65mg | Iron: 1.9mg