This hearty Beef and Cabbage Soup is a hearty keto meal loaded with tender chunks of beef and vegetables. Enjoy a warm bowl for about 6 net carbs per serving!
Ingredients for Beef and Cabbage Soup
As always, this is a quick overview of the ingredients for this recipe. For the complete, printable recipe just keep scrolling. To make this Cabbage Soup you will need:
- Chuck Roast: you will want a chuck roast with the fat trimmed, cut into small bites. Sometimes you can find this already done or your local butcher will do it for you.
- Vegetables: Onion, Celery, Carrots, Garlic and Cabbage.
- Worcestershire Sauce: this adds amazing flavor and it is the secret ingredient that makes this dish truly addictive!
- Spices: onion powder, garlic powder, oregano, salt and pepper
- Beef broth: as with all soups, use a good quality stock; it makes all the difference.
How do you make Cabbage Beef Soup?
This soup is made in one pot and doesn’t require any special tools. All you need is a good deep pot or Dutch oven, cutting board, and knife. Below you will find the step by step guide to make this easy soup.
Brown the Meat
Heat olive oil in a dutch oven or pot to medium heat. While the pot is getting hot, salt and pepper the beef and stir to coat. Add the meat to the skillet and allow it to get a good sear — This will take 2-3 minutes on each side. You do not need to worry about cooking the meat through. It will finish cooking with the rest of the ingredients.
Add Onions, Carrot and Celery
Add the chopped onions, carrots, celery, as well as the minced garlic. Sauté the vegetables until the onions are translucent. This will take 4-5 minutes, stirring occasionally.
Add Spices and Broth
Add the spices, Worcestershire sauce and the beef broth to the pot. Bring the mixture to a simmer, then place a lid on the pot and reduce the heat if needed. The pot needs to simmer for 10 minutes to fully cook the beef and help it have a nice tender texture.
Add the Cabbage
Add the bite size pieces of cabbage to the soup. Stir to fully combine the cabbage in the soup and place the lid back on the pot. Allow the soup to simmer 7-10 minutes until the cabbage has reached your desired tenderness.
This easy low carb soup is an excellent meal all on its own, it features a very healthy serving of protein and vegetables. However, if you would like to serve it with something else try these easy Keto Red Lobster Biscuits or Garlic Bread Chaffles.
Storing and Freezing Soup
You may store leftover beef soup in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
To reheat simply add the soup to a saucepan over medium heat on the stovetop, or heat in the microwave.
If you like this Beef and Cabbage Soup, you’ll love these recipes:
- Low Carb Vegetable Beef Soup – Potatoes are substituted for turnips in this delicious soup — Each bowl is just 5.1 net carbs!
- Air Fryer Cabbage and Sausage – Super quick, easy, and healthy for just 5.7 net carbs and even great for meal prepping.
- Keto Cabbage Soup – Similar to this soup, but with ground beef and a great kick from bell peppers! Only 5.8 net carbs each.
- One Pan Cabbage Casserole – Only 7.4 net carbs per serving, and you barely have to clean up afterwards!
- Cabbage and Sausage Soup – Super quick and delicious — Only 5.5 net carbs per bowl.
- 10+ Easy Keto Soups – Low carb, gluten free soups that will keep you warm and comforted year-round.
Can I make this in an Instant Pot?
Yes, this soup can be made in an Instant Pot if you prefer. Follow these directions to make this soup in a pressure cooker:
- Add the olive oil to the Instant Pot and turn on the sauté function. When the oil starts to sizzle add the seasoned, cubed meat. Cook the meat until browned on all sides. You may want to do this in two batches.
- Add the onion, garlic, celery and carrots and sauté until the onion is translucent. Add the spices and broth.
- Secure the lid on the pressure cooker and set the time to 30 minutes. At the end of the cooking cycle manually release the pressure.
- Open the lid and add the cabbage. The residual heat is very likely enough to cook the cabbage through. However, if it isn’t simply turn on the sauté function and cook the soup until the cabbage is to your desired tenderness.
FAQ Cabbage Beef Stew
Technically you don’t have to, but it absolutely improves the taste, texture, and appearance of the soup. If at all possible, sear your chunks of beef.
Yes, this soup is low carb and keto friendly! Only 6.5 net carbs per serving and full of healthy, whole ingredients. If your goal is to reduce carbs as much as possible, you could remove the onion and garlic… But you’d lose a lot of flavor.
I used chuck because it gets unbelievably tender when simmered in a delicious broth! You could also use round roasts (top or bottom) as they also get softer as they cook. Sirloin, brisket, even oxtail can work as well, but they’re often more expensive.
Whatever you do, don’t use cuts like ribeye, tenderloin, flank. These are already tender, so they work best for a quick cooking method instead.
- 1 tablespoon olive oil
- 1 pound chuck roast, cut into bite size pieces, add salt and pepper to taste
- 1 tablespoon minced garlic
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 3-4 cups cabbage, chopped
- 32 ounces beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons EACH onion and garlic powder
- salt and pepper to taste
- Heat the olive oil in a dutch oven or pot to medium heat. Add the meat to the skillet and allow it to get a good sear, this will take 2-3 minutes on each side. You do not need to worry about cooking the meat through. It will finish cooking with the rest of the ingredients.
- Add the chopped onions, carrots, celery, as well as the minced garlic. Sauté the vegetables until the onions are translucent.
- Add the spices, Worcestershire sauce and the beef broth to the pot. Bring the mixture to a simmer, then place a lid on the pot and reduce the heat if needed. Allow the soup to simmer for 10 minutes to fully cook the beef and help it have a nice tender texture.
- Add the bite size pieces of cabbage to the soup. Stir to fully combine the cabbage in the soup and place the lid back on the pot. Allow the soup to simmer 7-10 minutes until the cabbage has reached your desired tenderness.
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Nutrition Information:Yield: 8 Serving Size: 1 1/4
Amount Per Serving: Calories: 132Total Fat: 5gCholesterol: 37mgSodium: 392mgCarbohydrates: 8.5gNet Carbohydrates: 6.5gFiber: 2gSugar: 4gProtein: 14.5g