Beef · Soup

Beef, Cabbage & Tomato Soup

A hearty spoonable dinner with ground beef, cabbage, celery and tomatoes. Paprika and oregano give the broth warmth without a premade stock.

By CarbPortion · AI-assisted recipe

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Prep: 15 min
Cook & rest: 30 min
Total: 45 min
Servings: 4
Method: Stovetop

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Ground beefRaw, 90% lean / 10% fat500 g
Cabbagethinly sliced400 g
Celeryfinely sliced150 g
Canned tomatoeswith its juice, chopped400 g
Oniondiced100 g
Garlicminced10 g
Tomato pasteCanned, no added salt25 g
Olive oilSalad or cooking oil10 g
WaterDrinking water1,000 g
PaprikaDried, ground4 g
OreganoDried2 g
SaltTable salt6 g
Black pepperDried, ground1 g
Parsleychopped10 g

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STEP BY STEP

Let’s make it.

Prepare all the vegetables. Heat the olive oil in a large heavy saucepan over medium-high heat.
Add the onion and celery and cook for 4 minutes. Add the ground beef and cook for 7–9 minutes, breaking it into small pieces, until it reaches 160°F (71.1°C).
Stir in the garlic, tomato paste, paprika and oregano for 1 minute. Add the canned tomatoes with their juice, measured water, cabbage, salt and pepper.
Bring to a boil, then lower to a gentle simmer. Cook partly covered for 15–18 minutes, until the cabbage and celery are tender. Stir occasionally.
Stir in the parsley. Divide the whole pot, including the solids and broth, into 4 servings.

Kitchen notes

This recipe uses water, with its flavor coming from browned beef, vegetables and seasoning. Stock would change the nutrient and sodium estimate.
Stir the pot well before portioning so each bowl gets an even share of beef and vegetables.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 15.9 g
Fiber: 6.4 g
Carbs − fiber: 9.5 g
Protein: 28.3 g
Fat: 15.7 g
Energy: 313 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Beef, Cabbage & Tomato Soup

For 4 servings

Meat & poultry

Ground beefRaw, 90% lean / 10% fat500 g

Vegetables

CabbageRaw400 g
CeleryRaw150 g
GarlicRaw10 g
OnionRaw100 g

Oils & fats

Olive oilSalad or cooking oil10 g

Herbs & spices

Black pepperDried, ground1 g
OreganoDried2 g
PaprikaDried, ground4 g
ParsleyFresh10 g
SaltTable salt6 g

Sauces & pantry

Canned tomatoesIn tomato juice, no added salt400 g
Tomato pasteCanned, no added salt25 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/beef-cabbage-tomato-soup/

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