High-Protein Cabbage Beef Soup
Hearty, comforting unstuffed cabbage roll flavor in a high-protein, low-carb soup ready in 40 minutes
This is classic cabbage roll taste without the rolling. Seasoned ground beef, tender cabbage, carrots, and tomatoes simmer together in a savory broth for a filling, high-protein soup that feels like comfort food but stays low-carb.
One pot, about 40 minutes, 32 g of protein, and only 9 g net carbs per serving. Perfect for meal prep, chilly nights, or anytime you want a big bowl of something satisfying.
Why you’ll love this soup
- 32g protein per serving — a complete meal in a bowl
- Only 9g net carbs and completely sugar-free
- All the flavor of cabbage rolls without the work
- One pot and ready in about 40 minutes
- Meal-prep friendly and freezes well
- Budget-friendly and family-approved
Health notes
- High protein: Lean ground beef keeps you full for hours.
- Low carb vegetables: Cabbage, carrots, and onion add volume with controlled net carbs.
- Nutrient-dense: Cabbage brings fiber, vitamins, and satisfying texture.
- Clean broth: No thickeners or added sugar — just real ingredients.
Key element — brown the beef well
Take a few extra minutes to get deep color on the ground beef before adding the vegetables and liquid. That caramelization builds the rich, savory base of the entire soup.
Ingredients
Beef & vegetables
- 1½ lb (680g) lean ground beef (90/10 or 93/7)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- ½ medium head green cabbage, chopped (about 5–6 cups)
Broth & seasoning
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef or chicken broth
- 1 Tbsp tomato paste (optional for deeper flavor)
- 1 tsp smoked paprika
- 1 tsp dried thyme or Italian seasoning
- 1 tsp salt + ½ tsp black pepper (or to taste)
- ½ tsp garlic powder
- Optional: pinch of red pepper flakes or bay leaf
To finish
- 2 Tbsp fresh parsley, chopped
- Optional: splash of vinegar or squeeze of lemon for brightness
Swaps
- Turkey: Ground turkey works; add a little oil when browning.
- Extra vegetables: Add zucchini, green beans, or mushrooms.
- Spicier: Increase red pepper flakes or add a diced jalapeño.
- Richer: Stir in a spoonful of cream cheese or a splash of heavy cream at the end.
Instructions
| 1 | Brown the beef. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until deeply browned, 6–8 minutes. Drain excess fat if needed. |
| 2 | Sauté the base. Add onion, carrots, and celery. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. |
| 3 | Build the soup. Stir in tomato paste (if using), smoked paprika, thyme, salt, pepper, and garlic powder. Add diced tomatoes and broth. Bring to a boil, then reduce heat and simmer 10 minutes. |
| 4 | Add cabbage. Stir in the chopped cabbage. Simmer another 12–15 minutes until the cabbage is tender but still has a little bite. |
| 5 | Finish and serve. Taste and adjust seasoning. Stir in fresh parsley and a splash of vinegar or lemon if desired. Ladle into bowls and serve hot. |
Pro tips
- Chop the cabbage into bite-sized pieces so it cooks evenly and is easy to eat.
- Do not overcook the cabbage — it should be tender but not mushy.
- A final splash of vinegar or lemon brightens the whole pot without adding carbs.
- The soup tastes even better the next day as the flavors continue to meld.
- For a thicker consistency, simmer uncovered a few extra minutes.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 280 |
| Protein | 32g |
| Net carbohydrates | 9g |
| Total carbohydrates | 12g |
| Fiber | 3g |
| Total fat | 12g |
| Sodium | 720mg |
Estimates based on lean ground beef and standard broth. Exact numbers vary with vegetable amounts and broth brand.
Variations
Spicy version
Add extra red pepper flakes, a diced jalapeño, or a dash of hot sauce.
Herb boost
Add a bay leaf while simmering and finish with more fresh parsley or dill.
Creamy version
Stir in 2–3 Tbsp cream cheese or a splash of heavy cream at the end.
Extra vegetables
Add zucchini, green beans, or mushrooms with the cabbage.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Covered; reheat gently on the stove |
| Freezer | Up to 3 months | Freeze in portions; thaw overnight in the fridge |
| Meal prep | Up to 4 days | Perfect for grab-and-go lunches |
FAQ
Test your knowledge
5 quick questions about this cabbage beef soup
1. Protein per serving?
2. Net carbs per serving?
3. What builds the rich flavor of the soup?
4. About how long does this soup take?
5. When should you add the cabbage?
