Cabbage and Ground Beef Soup
A gentle, one-pot soup made for 1 or 2. Soft textures and simple steps make this an easy meal when you want something warm and mild.
This cabbage and ground beef soup is mild, filling, and easy on the stomach. It cooks in one pot and gives you soft, tender vegetables and flavorful, crumbly beef.
Portions are small and simple to scale. The soup is forgiving, so you can make it in under 40 minutes with minimal cleanup.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 8 ounces lean ground beef (about 1/2 pound)
- 1/2 small yellow onion, finely chopped
- 1 small carrot, thinly sliced or grated
- 1 clove garlic, minced
- 2 cups shredded green cabbage (about 1/4 to 1/3 head)
- 2 cups low-sodium beef or vegetable broth
- 1 tablespoon tomato paste (optional for depth)
- 1/2 teaspoon dried thyme or 1 teaspoon fresh chopped
- 1/4 teaspoon paprika (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley or dill for garnish (optional)
Simple sides: soft cooked rice, mashed potato, or a slice of soft whole grain bread.
Step-by-Step Recipe
- Heat the oil in a medium saucepan over medium heat.
- Add the ground beef. Cook, breaking it up with a spoon, until no pink remains, about 5 to 7 minutes.
- Push the beef to one side. Add the onion and carrot to the pan and cook until softened, about 4 minutes.
- Add the garlic and cook 30 seconds until fragrant.
- If you see excess fat, tilt the pan and spoon off a tablespoon or two to make the soup lighter to digest.
- Stir in the tomato paste, thyme, and paprika and mix with the meat and vegetables.
- Add the shredded cabbage and broth and bring to a low simmer.
- Cover and cook 12 to 15 minutes, until the cabbage is very tender, stirring once or twice.
- Taste and season with salt and pepper. Garnish with parsley or dill if you like and serve warm.
Tips and Easy Variations
Chewing and texture
- Shred the cabbage very fine or pulse it in a food processor for easier chewing.
- Cook the cabbage until extra soft to make each spoonful gentle.
- Add soft cooked potato or small pasta for an even gentler texture.
Keep it light for digestion
- Use low-sodium broth and lean ground beef to reduce richness.
- Skim any surface fat before adding the broth to make the soup lighter to digest.
- Reduce added salt if your doctor advised limiting sodium.
Swaps and additions
- Vegetarian swap: replace beef with 1 cup cooked lentils or crumbled firm tofu and use vegetable broth.
- Add soft vegetables like diced potato or zucchini for variety while keeping a gentle texture.
- Use ground turkey as a lean substitute if you prefer white meat.
Quick reminders
- Shred cabbage finely and cook until very tender for easiest chewing.
- Skim excess fat to reduce richness and help digestion.
- Use low-sodium broth and taste before adding salt.
Storage and Leftovers
Fridge
Cool the soup and store in an airtight container in the refrigerator for up to 3 days. Add a splash of broth when reheating if it thickens.
Freezer
Let the soup cool, then place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat and add a little broth or water if needed to loosen the texture.
Conclusion
Give this cabbage and ground beef soup a try. It is simple, gentle, and perfect for one or two servings when you want a warm, mild meal.
Small batch cooking like this makes quick comforting meals easier to enjoy, and the recipe scales well if you want to make more for later.
FAQ
Can I use ground turkey instead of beef?▶
Yes. Choose lean ground turkey and cook the same way as the beef for a lighter option.
Can I make this in a slow cooker?▶
Yes. Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker with broth and cabbage and cook on low for 3 to 4 hours.
