Cajun Beef and
Cabbage Soup
A big, bold, one-pot soup that's as satisfying as it is simple. Lean ground beef, hearty cabbage, carrots, and celery simmer together in a savory Cajun-seasoned broth for a filling, low-carb meal that tastes like it's been cooking all day — even though it hasn't.
- Aromatics
- 1 white onion, chopped
- 1 tbsp garlic, minced
- ½ tsp olive oil
- Protein
- 1 lb 93% lean ground beef
- Vegetables
- 1 head cabbage, roughly chopped
- 6 carrots, cut into 1-inch pieces
- 6 stalks celery, cut into 1-inch pieces
- 1 can diced tomatoes, undrained
- Broth
- 1 can low-sodium vegetable broth
- 8 oz water
- 1 beef bouillon cube
- Seasoning
- 1–2 tbsp Tony's Original Creole Seasoning
- — black pepper, to taste
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1
Sauté the aromatics
Heat the olive oil in a large stock pot over medium heat. Add the chopped onion and cook, stirring occasionally, for 3–4 minutes until softened and starting to turn translucent. Add the minced garlic and cook for 1 minute more until fragrant.
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2
Brown the beef
Add the ground beef to the pot. Cook over medium heat, breaking it into crumbles, until fully browned. Drain any excess fat. Add 1 tablespoon of Tony's Creole Seasoning and a crack of black pepper directly to the beef and stir to coat — seasoning the meat as it cooks builds deeper flavor into the whole soup.
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3
Chop the vegetables
While the beef browns, roughly chop the cabbage into bite-sized pieces and cut the carrots and celery into 1-inch pieces. Having these ready to go makes the next step quick and easy.
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4
Build the soup
Add the cabbage, carrots, celery, diced tomatoes with their juice, vegetable broth, water, and bouillon cube to the pot. Stir well to combine. Cover and bring to a light boil over medium-high heat.
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5
Simmer
Once boiling, reduce heat to low, uncover, and taste the broth. Add more Tony's or black pepper as needed — start conservatively since Tony's is salty. Re-cover and simmer for 10–15 minutes until the vegetables are tender.
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6
Serve
Ladle into bowls and serve hot. This soup is even better the next day once the flavors have had time to meld.
- Tony's tip: Start with 1 tablespoon and taste before adding more — Tony's is salty and the bouillon cube adds sodium too. You can always add more but can't take it away.
- Make it soupier: Add a second can of vegetable broth for a thinner, brothier soup — great if you want more servings or a lighter feel.
- Add turnips: Diced turnips added with the other vegetables give a mild, potato-like texture without the carbs — a great way to bulk up the soup.
- Even better the next day: Like most soups, the flavor deepens overnight. Make a big batch and store in the fridge for up to 5 days or freeze in portions for up to 3 months.
- Swap the protein: Ground turkey works just as well for a leaner version — use the same 93% lean or leaner.