This ground beef and cabbage soup is comforting and easy on the wallet. It’s also AIP, paleo, whole30, low carb, and nightshade free!
It’s that time of year again, when the weather has officially cooled down and soup, stew and chili have become a regular part of the meal rotation.
And with grocery prices increasing, I’ve been trying to make more frugal meals. Which I know can be difficult when following the autoimmune protocol, or really any allergen free diet. But soups are a great way to keep meals budget-friendly.
- Ground beef
- Olive oil – for sautéing the onion
- Onion – to sauté in the olive oil 😉
- Bone Broth – I used chicken bone broth, but beef or turkey would work too!
- Pumpkin Purée – I used canned pumpkin purée
- Salt – for seasoning of course! I always use pink salt or real salt.
How to make
First you’ll start with heating the olive oil in a saucepan over medium heat, then add the onions and ground beef. You’ll want to break it apart with a spatula as it cooks. Cook it until no pink remains then drain any extra fat.
Then it’s time to add the rest of the ingredients: cabbage, carrots, celery, bone broth, pumpkin purée, and salt. Give it a stir and bring it to a boil. Then lower the heat to low – medium and allow it to simmer until the vegetables are tender, should be about 30 minutes.
What to serve with
Soup is great on its own for breakfast, lunch, or dinner! But it’s also great with a side or two. Here are a few ideas:
- Plantain Chips
- Lettuce Salad
Yield: 4 servings
Ground Beef and Cabbage Soup (AIP/Paleo/Whole30/Low-Carb)
This ground beef and cabbage soup is comforting and easy on the wallet. It's also AIP, paleo, whole30, low carb, and nightshade free!
- olive oil
- 1 lb ground beef
- 1 small onion, chopped
- 4 celery stalks, chopped
- 2 carrots, chopped
- 2 cups cabbage chopped
- 2 cups pumpkin purée
- 4 cups bone broth
- salt to taste
- Heat the olive oil in a saucepan over medium heat, then add the onions and ground beef.
- Break apart the ground beed with a spatula as it cooks. Cook it until no pink remains then drain any extra fat.
- Add the rest of the ingredients: cabbage, carrots, celery, bone broth, pumpkin purée, and salt. Give it a stir and bring it to a boil.
- Lower the heat to low to medium and allow it to simmer until the vegetables are tender, should be about 30 minutes.
I made this soup on Friday and had it twice a day every day since! So delicious. Thanks for sharing!
Easy meals! So glad you enjoyed it 🙂
Thank you for posting these inspiring recipes. I just found your website and have already picked out about a dozen things I am truly excited to get in the kitchen to try!
I made this soup tonight using red cabbage (because that’s what I had) and I also subbed frozen cubed butternut squash (because I didn’t have canned), but I grated half the carrots so they would break down in the soup the way I imagined the pumpkin would have. The orange chunks of squash and purple cabbage were so delightfully pretty and the soup was a real hit. This was quick, easy and so satisfying. Love the recipe. It will go into rotation at our house.
Your soup sounds wonderful! And I’m so happy to hear my recipes have given you some inspiration 🙂 Thank you for commenting, made my day!
Delicious! Curious to know if it freezes well? Thanks!
Yes it should freeze just fine! 🙂