A hearty, filling slow-cooker soup with lean ground beef, plenty of cabbage, tomatoes, and vegetables. It’s naturally flour-free and has no added sugar, with protein from the beef.
Ingredients
Soup
- 1 lb (450 g) lean ground beef or lean ground turkey
- 6 cups chopped green cabbage
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz / 410 g) diced tomatoes, no added sugar
- 2 tablespoons tomato paste
- 5 cups low-sodium beef or chicken broth
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- ½ teaspoon onion powder
- 1 tablespoon Worcestershire sauce, optional
- 1 tablespoon olive oil, if needed for browning
- 1–2 tablespoons chopped fresh parsley
Optional for extra protein
- ½ lb additional lean ground beef or turkey
- Or serve with a spoonful of plain Greek yogurt on top
Instructions
- Brown the meat:
Heat a large skillet over medium-high heat. Add the ground beef or turkey and cook for 6–8 minutes, breaking it apart as it cooks. Drain excess fat if necessary. - Add aromatics:
Add the onion and garlic and cook for 2–3 minutes until softened. - Prepare the slow cooker:
Add the browned meat, cabbage, carrots, celery, diced tomatoes, tomato paste, broth, paprika, Italian seasoning, thyme, black pepper, salt, onion powder, and Worcestershire sauce to the slow cooker. - Cook:
Stir everything together. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the cabbage and vegetables are tender. - Adjust the soup:
Taste and adjust the salt, pepper, or seasonings. If you prefer a thicker soup, leave the lid slightly ajar during the final 20–30 minutes. - Finish:
Stir in fresh parsley just before serving. - Serve:
Ladle into bowls and serve hot. A little grated Parmesan or plain Greek yogurt can be added if desired.
Stovetop Method
Brown the meat in a large soup pot. Add onion and garlic and cook for 2–3 minutes. Add all remaining ingredients, bring to a boil, then reduce to a gentle simmer. Cover and cook for 35–45 minutes, stirring occasionally, until the cabbage is tender.
Nutrition Information
Approximate per serving, assuming 6 servings and lean ground beef:
- Calories: ~250–300
- Protein: ~25–28 g
- Carbohydrates: ~15–18 g
- Fiber: ~4–5 g
- Net carbs: ~11–14 g
- Fat: ~10–14 g
Nutrition varies substantially depending on the meat, broth, tomato products, and serving size.
Nut Information
Contains no nuts as written.
For allergies, check the labels of the broth, Worcestershire sauce, canned tomatoes, and seasonings for facility or ingredient warnings.
Helpful Tips
- For more protein: Use 1½ lb lean ground turkey or beef.
- For fewer carbs: Reduce or omit the carrots and use additional cabbage or celery.
- For richer flavor: Brown the meat well before adding it to the slow cooker.
- For a spicier version: Add red-pepper flakes or a little cayenne.
- For meal prep: Cool completely and refrigerate in airtight containers for up to 4 days.
- Freezer-friendly: Freeze portions for up to about 3 months. Thaw overnight in the refrigerator and reheat thoroughly.
Q&A
Q: Can I use ground turkey instead of beef?
Yes. Lean ground turkey works very well and keeps the soup lighter while still providing plenty of protein.
Q: Can I make this without carrots?
Yes. Simply replace them with extra cabbage, celery, or zucchini.
Q: Is this keto?
It can fit some lower-carb eating patterns, but the carrots, tomatoes, onion, and cabbage contribute carbohydrates, so it isn’t a zero-carb soup.
Q: Can I make it without tomato paste?
Yes. The soup will be slightly less concentrated and tomato-forward.
Q: Can I use shredded cabbage instead of chopped cabbage?
Absolutely. Shredded cabbage will cook somewhat faster.
Q: Can I use chicken instead of beef?
Yes. Ground chicken or chopped cooked chicken are good alternatives.
Q: How do I make it thicker?
Simmer uncovered near the end to reduce the liquid, or simply use slightly less broth.
Q: How do I make it more filling?
Increase the lean protein and cabbage rather than relying on flour, rice, or noodles.
Q: Can I prepare this ahead of time?
Yes. In fact, the flavor often improves after a day in the refrigerator as the ingredients have more time to meld.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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