1 pound Extra-Lean Ground Beef (96% lean) or Ground Turkey Breast: Using an ultra-lean protein keeps the WW points at an absolute minimum while maximizing your protein intake per serving.
1 medium head of Green Cabbage: Washed, cored, and roughly chopped into bite-sized pieces.
1 medium Yellow Onion: Diced small to create a sweet, savory flavor base.
3 cloves Garlic: Minced. Don’t skimp on the garlic; it brings the broth to life.
2 medium Carrots: Peeled and diced into coins or small cubes for a touch of natural sweetness and color.Protein powder supplement
2 stalks Celery: Diced to add depth and a classic aromatic foundation to the soup.
1 can (14.5 oz) Diced Tomatoes: Fire-roasted diced tomatoes work wonderfully here if you want a subtle, smoky undertone. Do not drain the juices.
6 cups Low-Sodium Beef Broth or Vegetable Broth: Using a high-quality broth ensures a rich flavor profile without adding unnecessary sodium or points.
1 tablespoon Tomato Paste: This thickens the broth slightly and deepens the overall savory profile.
1 teaspoon Dried Oregano
1 teaspoon Dried ThymeSoups & Stews
Salt and Black Pepper: To taste.
Optional Dash of Red Pepper Flakes: If you like a little warming kick to boost your metabolism and add a layer of heat.
Step-by-Step Cooking Instructions
Step 1: Brown the Protein and Aromatics
Place a large Dutch oven or a heavy-bottomed soup pot over medium-high heat. Add your lean ground beef or ground turkey breast to the pot. Use a wooden spoon to break the meat apart into small pieces as it cooks.
When the meat is about halfway browned, toss in the diced onion, diced carrots, and chopped celery. Cook everything together for about 5 to 7 minutes, stirring occasionally. The vegetables will begin to soften, and the onions will become translucent. In the last 60 seconds of this process, stir in the minced garlic and the tomato paste, letting them cook until fragrant. If there is any excess grease in the pot, drain it off at this point (though ultra-lean meats will yield very little).Soups & Stews
Step 2: Build the Flavor Base
Pour in the entire can of diced tomatoes along with their juices. Use your wooden spoon to scrape up any delicious, caramelized bits that may have stuck to the bottom of the pot during the browning process—this is where the deep flavor lives!
Next, pour in the 6 cups of low-sodium broth. Stir in the dried oregano, dried thyme, and the optional red pepper flakes. Season generously with a pinch of salt and fresh cracked black pepper. Bring the liquid up to a healthy boil.
Step 3: Add the Cabbage and Simmer
Once the broth is boiling, carefully add the chopped green cabbage to the pot. It might look like a mountain of cabbage at first, and you may wonder if it will all fit, but don’t worry! Cabbage reduces significantly in volume as it cooks, just like spinach.
Stir the cabbage into the liquid as best as you can, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently for 25 to 30 minutes. You’ll know it’s ready when the cabbage is perfectly tender and translucent, and the carrots can be easily pierced with a fork.Beef
Taste the broth one final time before serving, and adjust the salt and pepper to your personal preference. Ladle into large bowls and enjoy hot!
Storage, Reheating, and Meal Prep Tips
This high-protein cabbage soup is the ultimate meal-prep champion. In fact, many people find that it tastes even better the next day because the flavors have had 24 hours to marry and deepen in the refrigerator.
In the Refrigerator: Allow the soup to cool down to room temperature, then transfer it into a large, airtight container (or divide it into individual grab-and-go meal prep containers). It will stay perfectly fresh and delicious in the fridge for up to 4 to 5 days.Meat & Seafood
In the Freezer: If you want to stock your freezer with healthy, low-point meals, this soup freezes beautifully because it doesn’t contain any dairy or pasta that might break down or get mushy. Store it in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Leave about an inch of headspace at the top of your container, as the liquid will expand slightly when frozen.
How to Reheat: For a quick lunch, simply microwave individual portions in a microwave-safe bowl for 2 to 3 minutes, stirring halfway through. If you are reheating a larger batch, empty the soup back into a saucepan or pot and heat it gently over medium-low heat on the stovetop until it is piping hot.
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