Servings
Font
Back
5.0 from 99 votes

Easy Cabbage Roll Soup

Cabbage Roll Soup turns classic cabbage rolls into a hearty, healthy soup that the whole family will love. This soup is packed with flavorful veggies and comforting broth. It’s a perfect weeknight dinner that also happens to be gluten and dairy-free.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 162 kcal
Course: Side Dish , Main Course , Soup
Cuisine: American

Ingredients

  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • Kosher salt and ground pepper to taste
  • 1 medium yellow onion diced finely
  • 2 cloves garlic minced
  • 2 medium carrots quartered and sliced
  • 1 red bell pepper seeded and diced
  • A few spears of fresh thyme leaves picked
  • 1 small green cabbage chopped (about 6-7 cups)
  • 4 cups low-sodium beef broth
  • 3 x 8 oz cans crushed tomatoes
  • 1/2 cup brown rice uncooked, or quinoa
  • 1 bay leaf
  • 1 tbsp honey

Instructions

    Cup of Yum
  1. Heat the oil in a large dutch oven pot over medium heat.
  2. Add ground beef and cook, mincing the meat with a wooden spatula as it browns. Season with salt and pepper.
  3. Stir in the onion, garlic, carrots, pepper and thyme, and cook for a few more minutes, until veggies start to soften.
  4. Add 1/2 cup of broth to deglaze the pot, stirring all the way through the bottom.
  5. Add the remaining ingredients and stir well to combine.
  6. Bring to a boil then reduce heat and simmer for 35-40 minutes, or until the rice is done and the cabbage is tender.
  7. Remove and discard the bay leaf and serve soup hot!

Notes

  • Ground beef: We prefer to use lean ground beef to keep this soup low in fat.
  • Bell pepper: This recipe calls for red bell pepper, but you can also use orange or yellow. The flavor may be slightly different but will still taste delicious. 
  • Thyme: If you don’t have fresh thyme you can substitute it with dried. 
  • Brown rice: Sub this with any rice or even quinoa
  • Cabbage: Read this post to learn How to Cut Cabbage.
  • Beef broth: You can also substitute it with beef bouillon and hot water. 
  • Chop the veggies into equal-size pieces so that they cook evenly.
  • Storage: Store in the fridge for 2-4 days. 
  • Freezing: Cool completely, then freeze for up to 3 months. Thaw at room temperature or in the microwave, then reheat on the stove or in the microwave. 

Nutrition Information

Serving 2cups Calories 162kcal (8%) Carbohydrates 14g (5%) Protein 16g (32%) Fat 5g (8%) Saturated Fat 2g (10%) Trans Fat 1g Cholesterol 35mg (12%) Sodium 322mg (13%) Potassium 705mg (20%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 3115IU (62%) Vitamin C 54mg (60%) Calcium 54mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 162

% Daily Value*

Serving 2cups
Calories 162kcal 8%
Carbohydrates 14g 5%
Protein 16g 32%
Fat 5g 8%
Saturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 35mg 12%
Sodium 322mg 13%
Potassium 705mg 15%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 3115IU 62%
Vitamin C 54mg 60%
Calcium 54mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.