Recipe

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This healthy tomato soup with cabbage and meat fills bellies and satisfies your family's craving for warmth and deliciousness in a bowl.

Add your favorite ground meat to this tomato cabbage soup, and you’ll have a terrific dinner, easy to make in one pot.

Tomato Soup with Cabbage

This cabbage tomato soup combines the nutrition of my beloved tomato veggie soup with the protein boost of my cottage cheese tomato soup, but I’ve doubled the protein by including meat instead of cheese!

Since raw cabbage is not a favorite vegetable among my family, this soup makes it easy to sneak it in a way that everyone enjoys a warm bowl of soup, without turning their noses up at “the green stuff.”

Ingredients

You can make this soup with any ground lean meat, such as beef, turkey, or chicken. For the delicious aromatic base, you’ll need onion, garlic, celery, carrots, salt, black pepper, oregano, and smoked paprika. To turn it into a soup, you’ll add pureed tomatoes, tomato paste, vegetable broth or stock, and shredded cabbage.

How to Make Cabbage Tomato Soup with Meat

The three simple steps to make this soup are:

Cook the ground meat in a large pot for about 7-10 minutes. Once done, transfer the meat to a plate, leaving the drippings behind for added flavor.
Sauté the aromatics in the same pot, and then the spices.
Combine the cooked meat with the aromatics, the pureed tomatoes, the tomato paste, and the broth or stock. Once it boils, add the cabbage and simmer for 20 minutes.

Serving Suggestions

This tomato soup pairs deliciously well with roasted vegetables or a simple side salad for extra nutrition. Crusty bread is always a terrific idea for any bowl of soup!

Cabbage Tomato Soup with Meat

Servings: 6

Prep Time: 10

Cook Time: 35

Total Time: 45

This healthy tomato soup with cabbage and meat fills bellies and satisfies your family's craving for warmth and deliciousness in a bowl.

5 from 4 votes

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Ingredients

1 tablespoon olive oil
1 lb ground lean meat, beef, turkey, or chicken
1 onion, chopped
2 garlic cloves, minced
3 celery stalks, chopped
3 large carrots, chopped
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon oregano
½ teaspoon smoked paprika
15 ounce can of pureed tomatoes
4 ounces tomato paste
4 cups low-sodium vegetable broth or sock
4 cups shredded cabbage, 1 small cabbage (10 ounce bag)

Instructions

Cook the meat:

Heat olive oil in a large pot over medium heat. Add the ground meat and cook for 7 to 10 minutes while breaking up the meat as you go. Use a slotted spoon to remove the meat onto a plate, leaving most of the drippings behind. You can also wipe down the pot, especially if you have lean meat that has released a lot of water, and add a little oil before the next step

Sauté aromatics:

Add the onions, celery, and carrots and saute for 5 minutes, until the onions are translucent and tender. Add the garlic, salt, pepper, oregano, and paprika. Sauté the spices for 1 more minute.

Combine:

Add the cooked meat back in, the pureed tomatoes, and the tomato paste. Stir to dissolve the tomato paste, then add the broth or stock. Bring the soup to a boil, then add the cabbage and stir. Reduce the heat to medium-low. Simmer the soup for 20 minutes.