Light, but filling, this Beef and Cabbage Soup will fill you up without weighing you down, and will keep you warm from the inside out. 

SERVINGS about 2 cups each

PREP10 mins

COOK50 mins



  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 2 Tbsp olive oil ($0.26)
  • 1 lb. ground beef ($5.99)
  • 5 cups cabbage, shredded (about 1 lb.) ($0.29)
  • 2 15oz. cans stewed tomatoes ($0.98)
  • 1/2 tsp dried oregano ($0.05)
  • 1/2 tsp dried basil ($0.05)
  • freshly cracked black pepper ($0.07)
  • 6 cups beef broth* ($0.78)
  • 1 Tbsp Worcestershire sauce ($0.06)
  • 1 lemon ($0.32)
  • 1 handful fresh parsley ($0.25)


  • Finely dice the onion and mince the garlic. Add both to a large soup pot with the olive oil and sauté over medium heat until the onions are soft (about 5 minutes). Add the ground beef and continue to sauté until browned. If using a higher fat content beef, drain the fat once the beef has browned.
  • Add the shredded cabbage, stewed tomatoes (with juices), oregano, basil, some freshly cracked pepper (I like it peppery, so about 20 cranks of a pepper mill), the beef broth and Worcestershire sauce. Stir everything to combine.
  • Place a lid on the pot, turn the heat up to high, and let it come to a boil. Once boiling, turn the heat down to low and allow it to simmer for about 30 minutes, or until the cabbage is very soft.
  • Taste the soup and add salt if needed (I did not add salt, but you may need to depending on the type of broth you use). Use a spoon to break any larger pieces of tomato into smaller pieces. Squeeze about 1 Tbsp of lemon juice into the soup and add a handful of chopped fresh parsley. Stir to combine, taste once more and make adjustments if needed, then serve.


*I use Better Than Bouillon to make my broth, which is less expensive and more flavorful (IMHO) than canned or boxed broths.


Serving: 1ServingCalories: 284.95kcalCarbohydrates: 17.43gProtein: 18.57gFat: 16gSodium: 1219.77mgFiber: 3.67g