One Pot Beef Egg Roll Soup is a cozy, savory weeknight meal that tastes like your favorite takeout but comes together faster and cleaner. Ground beef simmers with shredded cabbage, carrots, green onions, garlic, and ginger in a rich beef broth seasoned with soy and sesame. The soup smells warm and savory, with a hint of toasted sesame and fresh green onion on the finish. If you like hearty brothy soups, you might also enjoy a creamy beef stew variation I tried recently: creamy beef and potato soup.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 360 kcal
- Protein: 20 g
- Carbohydrates: 5 g
- Fat: 26 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 1,025 mg
Why Make This One Pot Beef Egg Roll Soup
This soup gives you the flavor of an egg roll without the frying or wrappers. It’s fast, filling, and full of texture: tender beef, crisp-tender cabbage, and sweet shredded carrots in a savory, slightly nutty broth. It’s perfect for busy weeknights, lunches, or when you want comfort food that’s light on cleanup.
How to Make One Pot Beef Egg Roll Soup
You’ll brown the beef, build flavor with garlic and ginger, soften the vegetables, then simmer everything together in broth with soy and sesame. The steps are simple and all done in one pot for easy cleanup.
Ingredients:
- 1 pound ground beef
- 4 cups beef broth
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Optional toppings: chopped cilantro, sesame seeds
Directions:
Step 1: Preparation
Gather and measure all ingredients. Shred the cabbage and carrots, chop the green onions, and mince the garlic and ginger so everything is ready to go.
Step 2: Sautéing the Beef
In a large pot over medium heat, add the ground beef and brown it, breaking it up as it cooks. Cook until no pink remains, about 6–8 minutes. Drain any excess fat to keep the broth clear and not too greasy.
Step 3: Sautéing Aromatics and Vegetables
Add the minced garlic and ginger to the pot with the browned beef and sauté for about 1 minute until fragrant. Stir in the shredded cabbage, carrots, and chopped green onions. Cook for 3–5 minutes until the vegetables begin to soften but still have a little bite.
Step 4: Simmering and Finishing
Pour in the beef broth, soy sauce, and sesame oil. Bring the pot to a boil, then reduce heat and let simmer for 10–15 minutes to allow flavors to meld. Taste and season with salt and pepper as needed. Serve hot, garnished with chopped cilantro and sesame seeds if desired.
How to Serve One Pot Beef Egg Roll Soup
Serve this soup in deep bowls with extra green onions or cilantro on top. It’s great with steamed rice, crunchy wonton strips, or a side of steamed buns. For a lighter meal, serve with a simple cucumber salad to add a crisp, cool contrast.
How to Store One Pot Beef Egg Roll Soup
- Refrigerator: Cool to room temperature, transfer to an airtight container, and store up to 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.
- Reheating: Warm over low-medium heat until simmering, stirring occasionally. Add a splash of broth or water if the soup has thickened.
Expert Tips for Perfect One Pot Beef Egg Roll Soup
- Use leaner ground beef (90/10) if you want less fat in the broth, or 80/20 for richer flavor. Drain well if using fattier beef.
- Mince garlic and ginger finely so they blend into the broth and don’t leave large pieces.
- Don’t overcook the cabbage; cook until crisp-tender for the best texture.
- Adjust salt by reducing soy sauce or choosing low-sodium beef broth to control sodium.
- Toast sesame seeds in a dry pan for 1–2 minutes before garnishing to deepen their flavor.
- For more depth, add a splash of rice vinegar or a teaspoon of brown sugar at the end to balance flavors.
Delicious Variations
- Chicken version: Swap ground beef for ground chicken or turkey and use chicken broth.
- Spicy kick: Add 1-2 teaspoons of chili garlic sauce or a pinch of red pepper flakes.
- Noodle bowl: Add cooked rice noodles or ramen just before serving for a heartier soup.
- Veggie-packed: Add sliced mushrooms, bok choy, or snap peas for more texture and nutrition.
- Low-sodium: Use low-sodium broth and low-sodium soy sauce, then season with small amounts of salt to taste.
Frequently Asked Questions
-
Q: Can I make this in a slow cooker?
A: Yes. Brown the beef and sauté the aromatics first, then add everything to the slow cooker and cook on low for 3–4 hours. Add delicate vegetables near the end so they don’t overcook. -
Q: Can I freeze the soup with the vegetables?
A: Yes, but cabbage can become softer after freezing. It still tastes good, but texture will change slightly. Freeze for up to 2 months. -
Q: Is there a vegetarian version?
A: Replace ground beef with crumbled firm tofu or cooked lentils and use vegetable broth. Add a splash of soy or tamari for umami. -
Q: How can I reduce the sodium?
A: Use low-sodium beef broth and low-sodium soy sauce. Taste before adding table salt, and use less soy sauce if needed. -
Q: Can I add noodles to the soup?
A: Yes. Cook noodles separately and add to bowls before ladling soup, or add cooked noodles to the pot just before serving to avoid soggy noodles. -
Q: Will the sesame oil burn if I cook it too long?
A: Sesame oil has a low smoke point, so add it near the end of cooking or use toasted sesame oil for flavor and a neutral oil for sautéing.
Conclusion
This One Pot Beef Egg Roll Soup is an easy, flavorful weeknight winner—savory beef, crunchy-tender cabbage, and warm, fragrant broth in one simple pot. It’s flexible, quick, and comforting, and you can adapt it to your pantry and heat preference. For another tested, fast egg roll soup idea with similar flavors, see this One-Pot Egg Roll Soup Recipe Ready for Dinner in 35 Minutes. Give this soup a try tonight — it’s fast, satisfying, and sure to become a weeknight favorite.
Print
One Pot Beef Egg Roll Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy, savory weeknight soup that replicates the flavors of your favorite takeout egg roll without the frying.
Ingredients
- 1 pound ground beef
- 4 cups beef broth
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Optional toppings: chopped cilantro, sesame seeds
Instructions
- Gather and measure all ingredients. Shred the cabbage and carrots, chop the green onions, and mince the garlic and ginger so everything is ready to go.
- In a large pot over medium heat, add the ground beef and brown it, breaking it up as it cooks. Cook until no pink remains, about 6–8 minutes. Drain any excess fat.
- Add the minced garlic and ginger to the pot with the browned beef and sauté for about 1 minute until fragrant. Stir in the shredded cabbage, carrots, and chopped green onions. Cook for 3–5 minutes until the vegetables begin to soften.
- Pour in the beef broth, soy sauce, and sesame oil. Bring to a boil, then reduce heat and let simmer for 10–15 minutes. Taste and season with salt and pepper as needed. Serve hot, garnished with cilantro and sesame seeds if desired.
Notes
For a lighter meal, serve with a simple cucumber salad. You can also add cooked rice noodles or ramen just before serving for a heartier soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 1025mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
