Description
This hearty cabbage soup combines savory ground beef, tender cabbage, tomatoes, and flavorful vegetables in a rich, comforting broth. It is filling, satisfying, and easy to prepare in one pot.
With plenty of protein from lean hamburger and fiber-rich cabbage, this recipe fits naturally into a high-protein, low-carb meal plan. It is also excellent for meal prep and busy weeknight dinners.
Can This Cabbage Soup with Hamburger Support Weight Loss Goals?
It can fit into a weight-conscious eating plan when portions and overall daily calories are appropriate. Lean ground beef provides protein that can make the soup more satisfying, while cabbage and vegetables add volume and fiber without making the dish overly heavy. Using lean beef and avoiding unnecessary added fats can help keep the calorie content moderate.
Does Cabbage Soup with Hamburger Fit a High Protein Lifestyle?
Yes, this soup can work well in a high-protein lifestyle because lean ground beef supplies a substantial amount of protein per serving. Cabbage, tomatoes, celery, and onion provide fiber and nutrients while keeping the meal relatively light. The estimated net carbs are moderate and can be reduced further by adjusting the tomato ingredients. For a lower-carb version, choose lean beef and use unsweetened, low-carb canned tomatoes.
My Personal Experience
- Rich and comforting: The savory beef broth and tender cabbage make this soup especially satisfying on a chilly evening.
- Very filling: The combination of ground beef, cabbage, and vegetables creates a substantial meal without needing a large amount of pasta, rice, or bread.
- Great for meal prep: The flavors become even more developed after the soup sits overnight in the refrigerator.
- Easy one-pot cleanup: Everything cooks together in one large pot, making this recipe convenient for busy days.
Perfect For:
- High-protein weeknight dinners
- Low-carb meal plans
- Easy meal-prep lunches
- Cozy winter meals
- Family dinners
- Keto-inspired meal plans with adjusted tomato quantities
- Filling lunches when you want a protein-rich option
Why You’ll Love This Recipe
- Hearty and satisfying: Ground beef gives the soup a rich savory flavor while cabbage adds a tender, slightly sweet texture.
- One-pot convenience: The entire meal comes together in one pot, which means less cleanup after cooking.
- Meal-prep friendly: The soup stores and reheats well, making it practical for several prepared lunches or dinners.
- Protein-rich: Lean hamburger provides the main protein source and makes the soup more substantial than a vegetable-only soup.
- Budget-friendly: Simple ingredients such as cabbage, ground beef, tomatoes, and onions create a flavorful meal without expensive ingredients.
Common Mistakes to Avoid
- Not browning the beef properly: Cook the hamburger until nicely browned before adding the liquid to develop deeper flavor.
- Cutting the cabbage too large: Very large pieces can take longer to soften and make the soup harder to eat.
- Adding too much liquid: Excess broth can dilute the beef and vegetable flavors.
- Overcooking the cabbage: Simmer until tender but not completely mushy for a better texture.
Required Equipment
- Large Dutch oven or soup pot — provides enough space for the beef, cabbage, vegetables, and broth.
- Wooden spoon — makes it easy to break up and brown the ground beef.
- Sharp chef’s knife — helps cut the cabbage and vegetables evenly.
- Cutting board — provides a stable surface for efficient preparation.
- Ladle — makes serving the hot soup simple and mess-free.
Storage Instructions
Allow the soup to cool slightly before transferring it to airtight containers. Refrigerate for 3–4 days.
For longer storage, freeze individual portions in freezer-safe containers, leaving some room for expansion. The soup can be frozen for approximately 2–3 months for best quality.
Refrigerated portions can be reheated on the stovetop over medium-low heat or in the microwave until steaming hot throughout. The recipe remains a protein-friendly meal after storage as long as it is kept properly refrigerated or frozen.
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6
- Best Season: All-season, especially fall and winter
- Total Calories: Approximately 285 calories per serving
Short 3-Line Description
A hearty hamburger cabbage soup packed with savory beef and tender vegetables.
This easy one-pot meal is satisfying, protein-rich, and naturally comforting.
Perfect for meal prep, busy weeknights, and a balanced low-carb menu.
📝 Ingredients
- 1 lb (450 g) lean ground beef (90% lean)
- 1 tablespoon olive oil — only if needed for browning
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups green cabbage, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz / 411 g) diced tomatoes, no-sugar-added
- 4 cups low-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped, optional
Note: Choose lean ground beef and low-sodium broth if you want to keep the calories and sodium more moderate.
Directions
- Brown the beef — medium-high heat:
Heat a large soup pot over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small pieces, until browned and no longer pink. - Cook the aromatics — medium heat:
If the beef is very lean and the pot is dry, add the olive oil. Add onion, celery, and carrots and cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften. - Add garlic and seasonings — medium heat:
Stir in the garlic, paprika, Italian seasoning, thyme, black pepper, and tomato paste. Cook for 30–60 seconds until fragrant. - Add the cabbage and tomatoes:
Add the chopped cabbage and diced tomatoes. Stir well so the vegetables become coated with the seasoned beef mixture. - Add the broth:
Pour in the beef broth and add the bay leaf. Bring the soup to a gentle boil over medium-high heat. - Simmer — low to medium-low heat:
Reduce the heat to low, cover partially, and simmer for 25–30 minutes. The cabbage should become tender while still holding its shape. - Check the texture:
Stir occasionally and check that the cabbage is soft but not falling apart. If the soup becomes too thick, add a small amount of broth or water. - Final seasoning:
Remove the bay leaf and taste. Adjust salt and pepper as needed. Stir in fresh parsley just before serving. - High-protein cooking tip:
Keep the beef-to-vegetable balance generous and use lean ground beef. Avoid adding pasta, rice, or large amounts of starchy vegetables if keeping the soup lower in carbohydrates.
Nutrition Facts
Per Serving – Approximate
- Calories: 285 kcal
- Fat: 14 g
- Cholesterol: 62 mg
- Sodium: 610 mg
- Potassium: 720 mg
- Total Carbohydrates: 20 g
- Fiber: 5 g
- Net Carbs: 15 g
- Sugars: 9 g
- Protein: 25 g
- Calcium: 75 mg
Nutrition values are estimates and can vary depending on the exact brands and ingredients used.
Notes
- Storage: Refrigerate leftovers in airtight containers for 3–4 days or freeze for 2–3 months.
- Reheating: Warm gently on the stovetop or microwave until heated completely through.
- Allergy note: The basic recipe is free of common dairy, egg, and wheat ingredients, but check broth and canned-product labels for individual ingredients.
- Flavor boost: Add a pinch of red pepper flakes, Worcestershire sauce, smoked paprika, or fresh parsley for extra flavor.
- Lower-carb option: Reduce the carrots and use a smaller amount of tomato while increasing cabbage or celery.
Frequently Asked Questions
1. Can I use ground turkey instead of hamburger?
Yes, ground turkey can replace ground beef, although the soup will have a slightly lighter flavor.
2. Can I make this soup ahead of time?
Yes, it is an excellent make-ahead meal and can be refrigerated for 3–4 days.
3. Can I freeze hamburger cabbage soup?
Yes, freeze cooled portions in airtight freezer-safe containers for up to 2–3 months.
4. How can I make this soup lower in carbs?
Reduce the carrots and tomato quantity and increase the cabbage, celery, or other low-carb vegetables.
5. Can I make it without beef broth?
Yes, chicken or vegetable broth can be used, although beef broth gives the soup a richer flavor.
6. How do I prevent the cabbage from becoming mushy?
Simmer the soup gently and stop cooking once the cabbage is tender rather than letting it boil aggressively for an extended period.