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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.
Course Main Course, Side Dish, Soup
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 162kcal
Author Rena

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

  • 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!

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

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