Tomato Cabbage Soup with Ground Beef

My tomato cabbage soup recipe is a popular fat-burning soup that is great for weight loss. It's a savory vegetable beef soup with cabbage, tomatoes, onion, ground beef, and lots of fresh herbs and spices.

A healthy and comforting soup you can feel good about eating. Ready in 40 minutes, low in calories and only 3.6g carbs in each bowl!

Table of Contents

• Why You'll Love It
• Ingredients You'll Need
• How To Make It
• Serving Suggestions
• Cooking Tips & Variations
• Can I substitute the beef?
• Can I make it vegetarian/vegan?
• Storage Instructions
• More Soup Recipes
• Tomato Cabbage Soup with Ground Beef Recipe
• 💬 Reviews

I love the anticipation of a cozy soup cooking on the stove…

And I promise that my tomato beef cabbage soup will become a new favorite healthy lunch or dinner to make for the whole family.

Tomato soup on it's own is great, and we all love it, but do you want to know how to make it even better?

By adding cabbage and ground beef you can take your soup to another level of deliciousness!

In my opinion, it's at least a thousand times better and a complete hearty comforting meal all on its own.

Love soup as much as I do? Try my bacon mushroom soup and easy keto vegetable soup, perfect to make during the colder months!

Ingredients You'll Need

To make my tomato ground beef cabbage soup you'll only need 10 key ingredients plus salt and pepper! As always, add your own favorite herbs and spices.

• Ground beef - You can use lean or higher fat ground beef for this soup. If you use ground beef with a higher fat content, you may need to drain some of the excess fat off after sautéing.

• Cabbage - In my opinion green cabbage is the best for any cabbage soup with ground beef. When cooked it has the perfect tender texture and just the right amount of sweetness.

• Tomatoes - I used organic crushed canned tomatoes but you can also use fresh diced tomatoes as well.

• Onion - A diced red onion to add extra flavor to the beef broth.

• Garlic - You'll need a couple of cloves of garlic or minced garlic from a jar. Add extra if you're a garlic fan.

• Broth - I used beef broth but you can substitute it for chicken broth or vegetable broth as well. If you're using store bought broths, make sure you check the label and check the carb content.

• Olive oil - I used extra virgin olive oil which is better for sautéing vegetables than standard olive oil.

• Herbs and spices - I used a simple combination of paprika, thyme, salt and black pepper, as well as a bay leaf when simmering. Feel free to add your favorites.

How To Make It

Let's get started making my tomato beef and cabbage soup! Follow the simple steps below:

Heat the olive oil in a large saucepan over medium-high heat.

Sauté the shredded cabbage, ground beef and onion for 5 minutes, stirring occasionally. Season with a pinch of salt, paprika and pepper.

Add the garlic and stir it in to the cabbage mixture. Continue to cook for another minute until fragrant.

Add the broth to deglaze the pan while continuing to stir. Add the tomatoes and bay leaf. Season with thyme and lower to a medium heat.

Simmer the soup for another 15 to 20 minutes and add a little extra water if needed.

Taste the soup and adjust the seasoning to your own tastes then serve hot. Enjoy!

Serving Suggestions

Can I substitute the beef?

Yes, it doesn't have to be a tomato cabbage soup with beef!

You can easily make this recipe with other types of ground meat. Ground pork, lamb, chicken and turkey will all taste just as great (maybe even better!)

You can also double the amount of meat to a whole pound if you want more protein in your soup.

Can I make it vegetarian/vegan?

You can easily make my soup vegetarian and vegan! Simply substitute or remove the ground beef and substitute the beef broth for vegetable broth.

For extra protein, firm tofu is a great beef substitute and it's low in carbs as well. You might need to add some extra garlic powder and paprika to give the soup more flavor.

Storage Instructions

In the fridge: Store leftover soup in an airtight container in the refrigerator. They will keep for up to 5 days. Reheat on the stovetop or in the microwave.

In the freezer: You can use this soup for meal prepping by making larger batches and storing them in the freezer. Let the tomato cabbage soup cool completely and then transfer into single portions in freezer proof containers. Store them in the freezer and they will keep for up to 3 months.

To reheat: To reheat the soup from frozen, let it thaw overnight in the refrigerator. Reheat in a pot on the stovetop or in the microwave.

More Soup Recipes

I've got SO many great keto soup recipes I'd love to share with you! Try these:

• Keto Egg Drop Soup
• Keto Broccoli Cheese Soup
• Keto Ramen Soup
• Keto Creamy Pumpkin Soup