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 Time10 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Main Course, Side Dish, Soup
Cuisine: American
Diet: Gluten Free
Servings: 8
- 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
Heat the oil in a large dutch oven pot over medium heat.
Add ground beef and cook, mincing the meat with a wooden spatula as it browns. Season with salt and pepper.
Stir in the onion, garlic, carrots, pepper and thyme, and cook for a few more minutes, until veggies start to soften.
Add 1/2 cup of broth to deglaze the pot, stirring all the way through the bottom.
Add the remaining ingredients and stir well to combine.
Bring to a boil then reduce heat and simmer for 35-40 minutes, or until the rice is done and the cabbage is tender.
Remove and discard the bay leaf and serve soup hot!
- 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.
Serving: 2cups | Calories: 162kcal | Carbohydrates: 14g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 322mg | Potassium: 705mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3115IU | Vitamin C: 54mg | Calcium: 54mg | Iron: 2mg