Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients


Protein
2 lbs (900g) 93% lean ground beef
1 cup low-fat cottage cheese, blended until smooth (optional, stirred in at the end for extra protein and creaminess)
Vegetables
1 small green cabbage (about 2 lbs/900g), chopped
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
4 cloves garlic, minced
Broth
1 (15 oz/425g) can diced tomatoes
2 tbsp tomato paste
6 cups low-sodium beef broth
1 tbsp Worcestershire sauce
1 tbsp olive oil


Seasonings


2 tsp smoked paprika
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp onion powder
1 tsp dried oregano
½ tsp dried thyme
½ tsp crushed red pepper flakes (optional)
1 tsp salt
½ tsp black pepper
2 bay leaves
Optional Garnishes
Reduced-fat shredded cheddar cheese
Fresh parsley
Green onions
Grated Parmesan cheese
Instructions

  1. Brown the Beef
    Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
    Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles.
    Drain excess fat if needed.
  2. Cook the Vegetables

Add:

Onion
Carrots
Celery
Bell pepper

Cook for 5 minutes, stirring occasionally.

Add the garlic and cook for another 30 seconds.

  1. Build the Soup

Stir in:

Tomato paste
Diced tomatoes
Worcestershire sauce
Smoked paprika
Italian seasoning
Garlic powder
Onion powder
Oregano
Thyme
Salt
Black pepper
Bay leaves

Pour in the beef broth and bring to a gentle boil.

  1. Add the Cabbage

Stir in the chopped cabbage.

Reduce the heat to a simmer and cook for 20–25 minutes, or until the cabbage is tender but still has a little texture.

  1. Finish
    Remove the bay leaves.
    Stir in the blended cottage cheese (if using) until fully incorporated.
    Taste and adjust the seasoning as needed.

Serve hot, garnished with shredded cheddar, Parmesan, parsley, or green onions if desired.

Approximate Nutrition (Per Serving)
Calories: 330
Protein: 36g
Carbohydrates: 13g
Fat: 14g
Fiber: 4g
Optional Protein Boosts

To increase the protein even more, add one of the following:

1 can (15 oz/425g) white beans, drained and rinsed
2 cups cooked shredded chicken breast
1 cup cooked lentils
1 cup shelled edamame
½ cup plain non-fat Greek yogurt stirred into individual bowls before serving


Storage


Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips for the Best Ground Beef & Cabbage Soup
Use 93% lean ground beef for a high-protein soup with less fat.
Chop the cabbage into bite-sized pieces so it cooks evenly and is easy to eat.
Simmer gently rather than boiling vigorously to keep the vegetables tender without becoming mushy.
Blend the cottage cheese before adding it to the soup for a creamy texture without visible curds.
Like the soup in the picture, serve it steaming hot with plenty of cabbage, beef, and broth in every bowl for a hearty, satisfying meal.