Simple stovetop beef cabbage soup with a Tex-Mex flair. This low carb meal can be topped with avocado, cotija cheese or crema to make it the ultimate keto meal!

Beef Cabbage Soup Recipe

Who else hates wasting veggies?  Both hands up here!  I really, really try to buy just what we will eat, but soooo many times I fail. 

Pretty miserably too.

There are times that I plan our meals perfectly, and we eat everything we I cook. 

Other times we change our plans at the last minute and eat out, which is always fun until I notice the rotting buried zucchini in our veggie drawer.

You too?

Well, I have plans for you to use the whole head of cabbage that you’ll need for this recipe with two different recipes!

First, if you have tried this popular Tex-Mex cabbage beef skillet meal then this should be on your meal rotation. 

It’s a delicious meal for the whole family, but especially perfect for low carb followers.  AND part of the ingredients is a 1/2 head of cabbage. 

What do you do with the other half??  You make THIS beef cabbage soup!

Cabbage soup with ground beef

Did you ever partake in the Cabbage Soup Diet?  It was popular diet back in the 90’s. 

Basically, you ate a vegetable based soup all day long.  I can’t remember if you were supposed to follow this for days or weeks, but you lost weight pretty quick. 

Well, duh…drastically reducing calories can do that.

Unfortunately, you could never look at cabbage quite the same again.  haha!

Yeah, I was one of those cabbage loving dieters.  Today I don’t count calories.  I

I’m more concerned with feeling satisfied, which is why I added my own twist to that cabbage recipe.

My cabbage soup includes ground beef for some added protein, and healthy fats for a complete meal. 

You will leave the table happy…

Simple hamburger cabbage soup recipe

Now who doesn’t love a quick meal that comes together in under 30 minutes? 

This beef cabbage soup is perfect for those crazy evenings when you just want to fill your belly with a nutritious and simple meal.

Easy to make and full of flavor from some Mexican spices like cumin, chili powder, and diced green chilis.  Let’s DO this!

Cook the ground beef with all the spices, then add the veggies and sauted for just a few minutes before adding the beef broth and the remaining ingredients. 

See, super simple and delish!

Extras to top on Mexican beef cabbage soup

Since this soup is flavored some some Latin spices, it’s only natural to top your bowl with some additional ingredients like:

• Pico de Gallo – Fresh Salsa
• Crema or Sour Cream
• Diced avocado
• Fresh cilantro
• Extra heat like Tabasco or Cholula

Can you freeze beef cabbage beef soup?

Yes!  Fresh soup will be good in the refrigerator for about three days, and about 1 month in the freezer. 

To freeze, cool soup completely before placing in an airtight freezer container like one of the following:

• Mason Glass Jars (leave room for the liquid to expand)
• Vacuum Seal
• Plastic Freezer Containers
• Freezer Bags

For soup, I like to use zip-top plastic freezer bags or re-sealable vacuum bags so that they lay flat in the freezer.  Don’t forget to label and date each package.

When ready to use, let the soup thaw in the refrigerator overnight before reheating.

You also might LOVE this Cabbage beef Skillet Dish or this Albondigas Mexican Meatball Soup

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Yield: 6 servings

Mexican Beef Cabbage Soup

Print

Hearty cabbage soup with ground beef seasoned with Mexican spices. Top with avocado, crema and fresh cilantro.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 pound ground beef
• 2 teaspoons cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander 
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder (optional)
• 12 ounce diced green chiles
• 1 tablespoon avocado oil
• 1 cup chopped onion
• 6-8 cups chopped cabbage
• 2 cups zucchini, chunks
• 6 cups beef broth
• 1 14 ounce can diced tomatoes
• salt and pepper to taste

Instructions

In a large stock pot (add avocado oil if using lean meat) cook ground beef breaking up meat as it's cooking with cumin, salt, coriander, garlic powder, and chili powder (optional). Once cooked add green chiles. 

Only drain fat if you have more than 2 tablespoons. Stir in onion, cabbage and zucchini. Cook until vegetables begin to soften. 

Add beef broth and simmer for 15-20 minutes. Serve with your favorite toppings. 

Notes

Additional ingredients to top on soup: crema or sour cream, avocado, cilantro, pico de gallo. 

Macros calculated as a courtesy using My Fitness Pal Nutrition Calculator.  

Nutrition Information:

Yield:

6

Serving Size:

6
Amount Per Serving: Calories: 584 Total Fat: 17g Saturated Fat: 6g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 67mg Sodium: 1374mg Carbohydrates: 80g Fiber: 26g Sugar: 41g Protein: 42g

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.