High-Protein Cabbage Beef Soup

Hearty cabbage and ground beef soup — low-carb, sugar-free, and ready in 45 minutes

This high-protein cabbage beef soup is comforting, simple, and packed with flavor. Ground beef, tender cabbage, carrots, and a savory broth come together for a filling bowl that delivers 22 g of protein and only 7 g net carbs per serving while staying fully sugar-free.

Low-carb, budget-friendly, and perfect for meal prep or chilly days.

Prep10 min

Cook35 min

Servings6

Protein22g

Net Carbs7g

Calories220

Why you’ll love this soup

22g protein per serving
Only 7g net carbs and fully sugar-free
Hearty, comforting, and filling
Ready in about 45 minutes
Budget-friendly and uses simple ingredients
Excellent for meal prep and leftovers

Health notes

High protein: Ground beef delivers a solid protein boost in every bowl.
Low carb: Cabbage is naturally low in carbs and adds volume and fiber.
Sugar-free: No added sugar in the broth or seasonings.
Nutrient-dense: Cabbage and carrots provide vitamins and fiber.

Key element — don’t rush the simmer

Let the soup simmer long enough for the cabbage to become tender and the flavors to meld. This is what turns a simple pot of ingredients into a deeply comforting soup.

Ingredients

Soup

1 lb (450g) ground beef (85–90% lean)
1 medium onion, diced
2–3 garlic cloves, minced
1 small head green cabbage, cored and chopped (about 6–7 cups)
2 medium carrots, sliced
6 cups beef broth (low-sodium preferred)
1 tsp smoked paprika (optional)
1 tsp dried thyme or Italian seasoning
½ tsp salt (adjust to taste)
¼ tsp black pepper
Optional: 1 bay leaf, splash of apple cider vinegar or lemon juice at the end
Fresh parsley for garnish

Swaps

Higher protein: Use extra-lean ground beef or add an extra ½ lb of beef.
Turkey version: Swap ground beef for ground turkey.
Extra veggies: Add celery, zucchini, or diced tomatoes.
Spicy: Add a pinch of red pepper flakes or a diced jalapeño.

Instructions

Brown the beef. In a large pot or Dutch oven over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain excess fat if needed. Add the garlic and cook 30 seconds more.

Add vegetables and broth. Stir in the chopped cabbage, carrots, beef broth, paprika (if using), thyme, salt, pepper, and bay leaf if using. Bring to a boil.

Simmer. Reduce heat to medium-low, cover partially, and simmer 25–30 minutes until the cabbage and carrots are tender. Taste and adjust seasoning. Add a splash of vinegar or lemon juice if desired for brightness.

Serve. Remove the bay leaf. Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

Pro tips

Chop the cabbage into bite-sized pieces so it cooks evenly and is easy to eat.
Don’t skip draining excess fat from the beef if it looks greasy — this keeps the broth clean.
A splash of vinegar or lemon juice at the end brightens the whole pot.
This soup tastes even better the next day as the flavors continue to develop.
Freeze in individual portions for easy high-protein lunches.

Nutrition

Nutrient	Per serving
Calories	220
Protein	22g
Net carbohydrates	7g
Total carbohydrates	10g
Fiber	3g
Total fat	11g
Sodium	580mg

Estimates based on 85% lean ground beef, cabbage, carrots, and beef broth. Exact numbers vary with meat lean percentage and broth brand.

Variations

Spicy cabbage beef soup

Add red pepper flakes, a diced jalapeño, or a dash of hot sauce.

Tomato version

Stir in 1 cup diced tomatoes or a few tablespoons of tomato paste for a richer broth.

Extra hearty

Add diced zucchini or a handful of chopped kale in the last 10 minutes.

Slow cooker

Brown the beef and onion first, then transfer everything to a slow cooker and cook on low 6–7 hours or high 3–4 hours.

Storage

Method	Time	Notes
Refrigerator	Up to 4 days	Store covered
Freezer	Up to 3 months	Freeze in portions for easy reheating
Reheat	Stovetop or microwave	Add a splash of broth if it thickens

FAQ

Yes. At only 7g net carbs per serving it fits easily into most keto and low-carb plans.

Yes. Ground turkey works well. You may want to add a little extra seasoning or a splash of Worcestershire for depth.

Simmer uncovered for the last 10 minutes if it seems thin, or start with slightly less broth and add more as needed.

Yes. This soup actually tastes better the next day. Store in the refrigerator and reheat gently.

A simple side salad or a few low-carb crackers pair nicely. It’s also complete on its own.

Yes. Cool completely, portion into containers, and freeze for up to 3 months. Thaw overnight and reheat on the stovetop.

Test your knowledge

5 quick questions about this cabbage beef soup

1. Protein per serving?

2. Net carbs per serving?

3. Why simmer the soup long enough?

4. About how long does this take?

5. Best way to store leftovers?

High-Protein Cabbage Beef Soup