Beef cabbage soup is a hearty, delicious, and low carb soup option that is easy to make over the stove or in a crock pot. Full of healthy vegetables and beef stock, you will love this cabbage soup with high protein beef that will keep you warm all winter long and fend away the cold.
The first thing you need to do is cook your sirloin and drain it. Set aside.
Throw your butter into a large pan over medium heat. Now take your cut up cabbage and shredded carrots and put in sizzling pan. Personally I like using a wok when I work with cabbage because prior to being cooked down, its a pretty large veggie and takes a lot of space. Saute your veggies for about 5 minutes, rotating often until they are crisp tender.
Dump your drained meat and (non drained) tomatoes into a slow cooker or large soup pot. Add your cabbage, carrots, beef broth, garlic, seasonings and stir.
Now add your taco seasoning and stir. Leave on low in a slow cooker for 2 hours or until veggies are soft, then move to warm.
If you cook in a stock pot, keep on low heat for approximately an hour, stirring frequently, until veggies are tender. I do not like to monitor a pot on a stove, so I always find it best to throw in a slow cooker. If you need it to be done quicker, you can move your soup to high heat for an hour and then back down to low or warm.
When I originally was creating the recipe, cutting up 1/2 a head of cabbage seemed like a ton, but cabbage shrinks down really quickly once in a pot and I felt it could have used a lot more. Feel free to cut more and just push down in the pot, it will get soft and not be as much as it seems. If I redo this recipe, I would likely cut close to the whole head.