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Low Carb Cabbage Soup Recipe

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4.3 from 83 reviews

A hearty and flavorful low carb cabbage soup featuring lean ground beef, fresh vegetables, and a blend of aromatic spices simmered to perfection. This comforting and nutritious soup is quick to prepare, making it ideal for a satisfying meal that’s both tasty and low in carbohydrates.

Ingredients

Soup Ingredients

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb lean ground beef
  • Salt and black pepper, to taste
  • 14 oz can chopped tomatoes
  • 6 cups shredded cabbage
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1 bay leaf
  • 5 cups beef broth
  • Chopped parsley, for garnish

Instructions

  1. Heat the pot: Place a large pot on medium-high heat and add the olive oil, warming it until shimmering.
  2. Sauté onion: Add the finely chopped onion to the pot and cook for 2-3 minutes until they soften slightly and become translucent.
  3. Cook garlic and beef: Stir in the minced garlic cloves, then add the lean ground beef along with salt and black pepper. Cook for 7-8 minutes, breaking apart the meat with a spatula until browned and cooked through.
  4. Add vegetables and spices: Mix in the chopped tomatoes, shredded cabbage, paprika, garlic powder, onion powder, oregano, thyme, and the bay leaf. Combine all ingredients well to distribute the seasonings evenly.
  5. Simmer the soup: Pour in the beef broth and stir. Bring the mixture to a simmer, then reduce the heat slightly and let it cook for about 25 minutes or until the cabbage is tender and fully cooked.
  6. Season and serve: Adjust salt and black pepper to your taste. Remove the bay leaf, garnish with freshly chopped parsley, and serve hot.

Notes

  • For a spicier version, add a pinch of crushed red pepper flakes or cayenne.
  • You can substitute ground turkey or chicken for a leaner alternative.
  • To keep it dairy-free and gluten-free, avoid adding any cheese or bread sides.
  • This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Omitting paprika and other spices can make this recipe milder if desired.

Find it online: https://justsosavory.com/low-carb-cabbage-soup-recipe/