This hearty beef and cabbage soup is a nutritious, low-carb meal that is equally easy to prepare in a slow cooker or on the stovetop. It combines high-protein ground beef with fiber-rich vegetables for a filling and warming dish.
List of ingredients
- 1 lb ground sirloin or beef – lean protein base.
- 1/2 head shredded cabbage – adds volume and nutrition; can be increased as it shrinks.
- 1-2 tablespoons butter – used for sautéing the vegetables.
- 28 oz diced garlic tomatoes – use undrained for maximum flavor.
- 40 oz beef broth – creates a rich, savory liquid base.
- 1 oz taco seasoning – provides a zesty and unique flavor profile.
- 1/2 bag shredded carrots – adds natural sweetness and color.
- 1 tablespoon minced garlic – used for aromatic depth.
- 1 teaspoon paprika – adds a mild, earthy taste.
- 1 teaspoon cumin – provides a smoky undertone.
step-by-step instructions
- Cook the Beef: In a pan, cook the ground sirloin or beef with the minced garlic until fully cooked. Drain any excess fat and set the meat aside.
- Sauté Vegetables: Melt the butter in a large pan or wok over medium heat. Add the shredded cabbage and carrots, sautéing for about 5 minutes while stirring frequently until the vegetables are crisp-tender.
- Combine Ingredients: Transfer the drained meat and the entire undrained can of diced garlic tomatoes to a slow cooker or a large soup pot. Add the sautéed cabbage, carrots, beef broth, garlic, paprika, and cumin, then stir well to combine.
- Season and Cook: Stir in the taco seasoning until well mixed. For a slow cooker, set to low and cook for 2 hours or until the vegetables are soft, then switch to warm. For a stockpot, keep the heat low and simmer for approximately 1 hour, stirring occasionally, until the vegetables are tender.
Cooking and Preparation Tips
Sautéing in a Wok for Better Volume
Using a wok is ideal because shredded cabbage takes up a significant amount of space before it cooks down. The wider surface area prevents the vegetables from steaming and allows them to sauté more effectively.
Managing Cabbage Volume
Cabbage shrinks significantly during the cooking process. If you prefer a chunkier soup with more vegetables, feel free to use a whole head of cabbage instead of a half.
Draining Beef Fat Effectively
To keep the soup from becoming too greasy, ensure you drain the excess fat from the ground beef after browning. You can use a colander or soak up the fat with a paper towel before adding the meat to the pot.
Achieving Crisp-Tender Vegetables
Sauté the cabbage and carrots for exactly 5 minutes to ensure they maintain some structure. Overcooking them during the sauté phase can lead to a mushy consistency in the final soup.
Choosing the Right Beef Cut
Ground sirloin is recommended for its leaner profile and rich flavor. If using a higher-fat ground beef, be extra diligent about draining the fat after the first cooking step.
Ingredient Substitutions and Alternatives
Using Low-Sodium Beef Broth
Since taco seasoning often contains salt, using a low-sodium beef broth helps you control the overall salinity of the dish. This prevents the soup from becoming over-salted during the simmering process.
Substituting Butter with Olive Oil
If you prefer to avoid butter, olive oil is an excellent alternative for sautéing the cabbage and carrots. Use an equal amount of oil to achieve the same crisp-tender result.
Alternative Ground Meat Options
Ground turkey or ground chicken can be used as a leaner alternative to beef. Note that these meats have a milder flavor, so you may want to slightly increase the paprika or cumin.
Making a Homemade Taco Seasoning
If you do not have a pre-packaged mix, combine chili powder, cumin, garlic powder, onion powder, and salt. This allows you to control the spice level and avoid artificial additives.
Replacing Cabbage Varieties
While green cabbage is standard, Savoy cabbage offers a more tender leaf and a milder taste. Napa cabbage can also be used, though it will cook much faster and shrink further.
Customizing Your Soup
Adding Hearty Beans
For extra protein and texture, stir in a can of rinsed and drained black beans or kidney beans. Add these during the final 30 minutes of cooking to prevent them from becoming too soft.
Incorporating Sweet Corn
A drained can of shoe peg corn adds a pop of sweetness and color to the soup. This complements the zesty taco seasoning and adds a different textural element.
Using Green Chilies for Extra Heat
To increase the spice level, add a small can of diced green chilies along with the tomatoes. This provides a mild heat that pairs well with the cumin and paprika.
Adding Extra Root Vegetables
Diced celery or parsnips can be added during the sautéing phase along with the carrots. These vegetables add extra depth and nutritional value to the broth.
Adding Fresh Spinach or Kale
Stir in a handful of fresh spinach or chopped kale during the last 5 minutes of simmering. These greens wilt quickly and add a boost of vitamins without altering the flavor.
Serving Suggestions
Pairing with Garlic Toast
Serve this soup with toasted sourdough or a baguette rubbed with fresh garlic. The crunch of the toast provides a great contrast to the tender vegetables in the soup.
Topping with Fresh Herbs
Garnish each bowl with freshly chopped cilantro or parsley. The brightness of the fresh herbs cuts through the richness of the beef and beef broth.
Adding Creamy Garnishes
A dollop of sour cream or a sprinkle of shredded cheddar cheese on top adds a creamy element. This balances the acidity of the tomatoes and the zest of the taco seasoning.
Slicing Avocado for Texture
Fresh avocado slices or cubes placed on top of the soup add a buttery texture. This is especially effective when using the taco seasoning flavor profile.
Serving as a Starter
For a lighter meal, serve a small portion of the soup in a cup as an appetizer. This warms up the palate before a main course without being too filling.
Storage and Reheating
Refrigeration Guidelines
Store leftovers in airtight glass containers in the refrigerator for up to 4 days. Ensure the soup has cooled slightly before sealing the lid to prevent condensation.
Freezing the Soup for Later
This soup freezes well for up to 3 months. To avoid freezer burn, leave a small amount of space at the top of the container for expansion as the liquid freezes.
Best Stovetop Reheating Method
Reheat the soup slowly over low to medium heat on the stove. Adding a splash of beef broth or water can help restore the original consistency if the soup has thickened.
Microwave Reheating Tips
Heat in short intervals, stirring every minute to ensure the beef and vegetables are warmed evenly. Use a microwave-safe lid to prevent splattering.
Preventing Cabbage Overcooking
When reheating, avoid boiling the soup aggressively. High heat can cause the cabbage to break down further, losing the desired texture.
Make-Ahead Advice
Pre-Chopping the Vegetables
Shred the cabbage and carrots a day in advance and store them in a sealed bag. This reduces the prep time significantly on the day of cooking.
Browning Meat in Advance
Cook and drain the ground beef a day early and store it in the fridge. Simply add the pre-cooked meat directly to the pot or slow cooker when ready.
Utilizing Programmable Slow Cookers
If using a programmable crockpot, you can set the timer to have the soup ready by dinner time. Ensure all ingredients are combined and the lid is secure before leaving.
Preparing the Seasoning Mix
Pre-mix the paprika, cumin, and taco seasoning in a small bowl. This ensures you don’t miss any spices during the busy combining phase of the recipe.
Troubleshooting Common Issues
Reducing Excess Saltiness
If the soup tastes too salty due to the broth or seasoning, add a splash of water or more unsalted beef broth. Adding a small amount of extra cabbage can also help absorb some of the salt.
Fixing a Too-Thin Consistency
If the broth is too watery, simmer the soup without a lid on the stove for an additional 15 to 20 minutes. This allows the liquid to reduce and the flavors to concentrate.
Balancing the Zesty Flavor
If the taco seasoning is too overpowering, stir in a small amount of tomato paste or more diced tomatoes. The acidity and sweetness of the tomatoes help balance the strong spices.
Managing Tomato Acidity
If the soup tastes too acidic from the canned tomatoes, add a pinch of sugar. A small amount of sweetness neutralizes the acid without making the soup taste sweet.
Handling Beef Texture
If the beef feels too grainy, ensure it is browned thoroughly and drained well before adding it to the liquids. Over-simmering beef in a slow cooker can sometimes affect its texture.
Frequently Asked Questions
Can I use red cabbage?
Yes, red cabbage can be used, but it will change the color of the soup to a purple or brownish hue. Red cabbage also has a slightly more peppery taste than green cabbage.
How do I make this soup spicy?
You can increase the heat by adding diced jalapenos during the sauté step or stirring in a teaspoon of crushed red pepper flakes during the combining phase.
Is this soup suitable for a keto diet?
Yes, this soup is naturally low-carb and keto-friendly. Avoid adding corn or beans if you are strictly following a ketogenic diet to keep the carb count low.
Why does the cabbage shrink so much?
Cabbage has a high water content, which evaporates during the sautéing and simmering process. This is normal and is why the recipe suggests using more cabbage if desired.
Can I use a different protein?
You can substitute ground beef with ground turkey, chicken, or even plant-based crumbles. Adjust the cooking time slightly if using a meat that requires more or less browning.
Print
Zesty Beef and Cabbage Soup
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Keto Friendly
Description
Beef cabbage soup is a hearty, delicious, and low carb soup option that is easy to make over the stove or in a crock pot. Full of healthy vegetables and beef stock, you will love this cabbage soup with high protein beef that will keep you warm all winter long.
Ingredients
- 1 lb Ground Sirloin or Beef
- 1/2 head Shredded Cabbage
- 1–2 tablespoons Butter
- 28 oz Diced Garlic Tomatoes
- 40 oz Beef Broth
- 1 oz Taco Seasoning
- 1/2 bag Shredded Carrots
- 1 tablespoon Minced Garlic
- 1 teaspoon Paprika
- 1 teaspoon Cumin
Instructions
- Cook the Beef: In a pan, cook the ground sirloin or beef with the minced garlic until fully cooked. Drain any excess fat and set aside.
- Sauté Vegetables: In a large pan (a wok is ideal due to cabbage’s volume), melt the butter over medium heat. Add the shredded cabbage and carrots to the pan. Sauté for about 5 minutes, stirring frequently, until the vegetables are crisp-tender.
- Combine Ingredients: Transfer the drained meat and the entire can of diced garlic tomatoes (do not drain) to a slow cooker or a large soup pot. Add the sautéed cabbage and carrots, beef broth, garlic, paprika, and cumin to the pot. Stir well to combine.
- Season and Cook: Stir in the taco seasoning until well mixed. If using a slow cooker, set to low and cook for 2 hours or until the vegetables are soft. Then, switch to warm. If cooking in a stockpot, keep the heat low and simmer for approximately 1 hour, stirring occasionally, until the vegetables are tender.
Notes
Feel free to add rinsed and drained black beans, a drained can of sweet corn, or even some green chilies for additional flavor. Cabbage will significantly reduce in size once cooked, so don’t hesitate to use more than half a head if you prefer. For a quicker cooking time, set the slow cooker to high heat for 1 hour, then reduce to low or warm.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup Recipes
- Method: Slow Cooker / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 219 kcal
- Sugar: 3 g
- Sodium: 444 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 36 mg