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Beef Cabbage Soup

Beef Cabbage Soup is the perfect meal for cold weather. A great way to increase your protein and fiber intake. Even though the recipe calls for onions, cabbage and carrots, feel free to add any of your favourite vegetables.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Soup
Servings 4


  • 10½ Ozs Lean Ground Beef
  • 1 Yellow Onion Chopped
  • 3 Clove Garlic Minced
  • 1 Tsp Sea Salt
  • ½ Tsp Black Pepper
  • 2 Tbsps Tomato Paste
  • 6 Cups Beef Broth Low Sodium
  • 2 Cups Diced Tomatoes (From the can, with the juice)
  • 3 Cups Green Cabbage Chopped
  • 2 Carrots Medium, Chopped


  • Add the beef to the pan, breaking it up as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan.
  • Add the onion and cook for three to five minutes until softened. Stir in the garlic, salt, pepper and tomato paste and cook for another minute.
  • Add the broth and diced tomatoes and stir to combine the add the cabbage and carrots. Bring the soup to a gentle boil, then reduce heat slightly to simmer for 30 to 35 minutes or until the carrots and cabbage are tender.
  • Season with additional salt and pepper if needed, then divide between bowls. Enjoy!


Refrigerate in an airtight container for up to three days or freeze for up to two months.
Serving Size
One serving is approximately equal to two cups.
More Flavor
Add other dried herbs and spices to taste, like red pepper flakes, paprika, cumin, or parsley.
No Ground Beef
Use ground chicken, turkey, or pork.
More Veggies
Add celery, zucchini, or kale.
Keyword appetizer, Beef, Delicious, Fibre, Main Course, Protein, side dish, Soup, Veggies



Nourishing Balance Integrative Health Team

Nourishing Balance Integrative Health Team provides holistic health services across Canada. We work to understand your goals and establish a plan to help you thrive. Our integrative health team consists of registered dietitians, psychotherapists, social workers, and nurse practitioners.

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