30-Minute Low Carb Cabbage and Ground Beef Soup
A hearty, warming soup that combines lean ground beef with tender cabbage in a savory chicken broth base. The simple preparation lets the natural flavors shine through, while fresh chives add a bright finish. Perfect for cold days when you want something satisfying but light, this soup fits well into low-carb and keto meal plans. The combination of protein-rich beef and fiber-filled cabbage creates a filling meal that won't weigh you down.
Ingredients
- 17 ½ ounce ground beef, 90% lean
- 4 cup chicken broth, ready-to-serve
- 3 cup cabbagecauliflower1:1low-carbketo
even lower carb option
- 2 tablespoon chives, fresh
- 2 tablespoon olive oil
- 1 clove garlic, fresh
- ½ medium onion, 2.5 inch diameter
Instructions
- 1
Heat olive oil in large saucepan or Dutch oven over medium-high heat
- 2
Add ground beef and cook, stirring often and breaking into bite-sized chunks until well browned
- 3
Slice cabbage into thick strips, thinly slice onion, and finely slice garlic
- 4
Add cabbage, onion and garlic to saucepan with beef, stir to combine
- 5
Cook for 2-3 minutes until vegetables soften and become fragrant
- 6
Add chicken broth and stir to combine
- 7
Bring to gentle boil, then reduce to simmer
- 8
Continue simmering for 10 minutes until cabbage and beef are tender
- 9
Season with salt and pepper if desired
- 10
Finely chop fresh chives
- 11
Divide soup between serving bowls and scatter chives over top
- 12
Serve hot
Tips
Break ground beef into bite-sized chunks while cooking for better texture and even browning throughout the soup.
Use homemade bone broth instead of store-bought for richer flavor, but adjust nutritional calculations accordingly.
Season gradually since stock saltiness varies - taste before adding extra salt and pepper to avoid over-seasoning.
Good to Know
Refrigerate in covered containers for up to 3 days. Reheat gently on stovetop or microwave.
Can be made 1 day ahead and refrigerated. Flavors improve overnight. Reheat before serving.
Serve hot in bowls with keto-friendly sides like avocado slices or cheese crisps.
Common Mistakes
Cook beef completely before adding vegetables to avoid undercooked meat
Don't overcook cabbage to avoid mushy texture and bitter flavor
Substitutions
Vegan Options
General Alternatives
FAQ
Can I freeze this cabbage beef soup?
Yes, freeze for up to 3 months in freezer-safe containers. Thaw overnight in refrigerator and reheat gently on stovetop, stirring occasionally.
What if I don't have fresh chives?
Substitute with green onion tops, fresh parsley, or dried chives. Use about 1 tablespoon dried chives or 2 tablespoons chopped green onions.
How long does this soup keep in the refrigerator?
Store covered in refrigerator for up to 3 days. The flavors actually improve after the first day as ingredients meld together.