Cabbage, beef and tomato soup

Hearty Cabbage, Beef & Tomato Soup (Weight-Loss Friendly)

This cabbage, beef, and tomato soup is the kind of simple, satisfying meal that checks all the boxes when you’re trying to eat healthier without feeling deprived. Packed with lean protein from beef, fiber-rich cabbage, and nutrient-dense tomatoes, it’s hearty enough to keep you full while still being naturally low in calories.

The cabbage softens and soaks up all the rich flavors of the broth, tomatoes, and seasoned beef, creating a comforting bowl that tastes like it simmered all day. It’s the perfect soup for meal prep because the flavors get even better after a day or two in the refrigerator.

Because it’s loaded with vegetables and protein but light on starches, this soup works wonderfully for anyone trying to lose weight, stabilize blood sugar, or simply eat more whole foods. One bowl is warm, filling, and nourishing — without the heaviness of many traditional soups.

It’s also incredibly flexible. You can add extra vegetables like zucchini, green beans, or bell peppers depending on what you have on hand. Make a big pot, portion it into containers, and you’ll have an easy, wholesome meal ready for busy days.

Simple ingredients. Big comfort. And a soup that leaves you feeling satisfied instead of sluggish.

Cabbage, beef and tomato soup

Ingredients

• ▢ 1 lb 90% lean ground beef

• ▢ 1-1/2 teaspoon kosher salt

• ▢ 1/2 cup diced onion

• ▢ 1/2 cup diced celery

• ▢ 1/2 cup diced carrot

• ▢ 28 oz can diced or crushed tomatoes

• ▢ 5 cups chopped green cabbage

• ▢ 4 cups beef stock, canned* or homemade

• ▢ 2 bay leaves

Instructions

Instant Pot:

• Assuming your electric pressure cooker has a saute option, or if using the Instant Pot, press the saute button and let the pressure cooker get very hot, when hot spray with oil, add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes.

• When browned, add the onion, celery and carrots and saute 4 to 5 minutes.

• Add the tomatoes, cabbage, beef stock and bay leaves, lock the lid cook high pressure 20 minutes.

• Let the steam release naturally. Remove bay leaves and serve. Makes 11 cups.

Stove top:

• Follow the same directions as above in a large pot or Dutch oven, cook covered low 40 minutes.

Nutrition

Serving: 1 1/2 cups, Calories: 181 kcal, Carbohydrates: 14 g, Protein: 15.5 g, Fat: 6 g, Saturated Fat: 2.3 g, Cholesterol: 40 mg, Sodium: 592 mg, Fiber: 2 g, Sugar: 4.5 g

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