Keto Beef and Cabbage Soup

Keto Beef and Cabbage Soup is a hearty and satisfying simmered dish that delivers rich beefy flavor with tender bites of cabbage in every spoonful. Ground beef creates a savory, comforting base while cabbage adds volume, fiber, and texture without piling on carbs, making it perfect for a low-carb or keto lifestyle. With a simple ingredient list and deep, cozy flavor, this soup feels like classic comfort food while staying strictly keto-friendly.

Course Dinner, Lunch, Main Course, Soup

Cuisine American, Keto, Low Carb

Keyword beef cabbage soup, comfort food, ground beef recipe, keto beef and cabbage soup, keto soup, low carb soup

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 325kcal

Equipment

large soup pot
Wooden Spoon
Chef's knife
Cutting board
measuring cups and spoons

Ingredients

For the Keto Beef and Cabbage Soup

1 1/2 pounds ground beef (80/20)
2 tablespoons olive oil
1/2 cup yellow onion, finely chopped
1/2 cup celery, finely chopped
3 cloves garlic, minced
4 cups green cabbage, cored and thinly sliced
6 cups beef broth preferably low sodium
1 cup diced tomatoes no sugar added, with juices
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon fine sea salt plus more to taste
1/2 teaspoon black pepper freshly ground
1 tablespoon apple cider vinegar optional, for brightness

Optional Garnishes

1/4 cup fresh parsley, chopped for serving
1/2 cup shredded cheddar cheese for serving
1/4 cup sour cream for serving

Instructions

Heat the olive oil in a large soup pot over medium heat until shimmering.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until well browned and no longer pink, rendering some fat into the pan.
Stir in the chopped onion and celery and sauté until the vegetables are softened and fragrant, about 4 to 5 minutes.
Add the minced garlic and cook, stirring constantly, just until fragrant, about 30 seconds, being careful not to let it brown.
Sprinkle in the ground cumin, smoked paprika, dried oregano, salt, and black pepper, stirring to coat the beef and vegetables in the spices.
Pour in the beef broth and diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits into the liquid.
Bring the mixture to a gentle simmer, then stir in the sliced cabbage until it is mostly submerged in the broth.
Reduce the heat to low, cover the pot partially, and simmer the soup until the cabbage is tender and the flavors have melded, about 25 to 30 minutes, stirring occasionally.
Stir in the apple cider vinegar, taste the broth, and adjust the seasoning with additional salt and pepper as needed for a well balanced flavor.
Ladle the hot soup into bowls and top with chopped parsley, shredded cheddar, and a spoonful of sour cream if desired before serving.

Notes

This Keto Beef and Cabbage Soup is ideal for meal prep and tastes even better the next day as the flavors continue to develop. Store leftovers in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months, leaving a little headspace for expansion. Reheat gently on the stovetop over medium low heat or in the microwave at medium power to preserve the texture of the cabbage and prevent the beef from drying out. For an even higher fat macro, feel free to swirl in a spoonful of butter, heavy cream, or extra olive oil just before serving. Always verify that your broth and canned tomatoes are free from added sugars to keep the soup strictly keto friendly.

Nutrition