Hearty Low Carb Cabbage Soup
A warm, comforting low-carb cabbage soup featuring lean ground beef, bold spices, and tender cabbage. Perfect for a quick weeknight meal or a cozy dinner, this hearty soup is packed with flavor and nutrient-rich ingredients that keep you full and energized.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 6 servings
- Category: Dinner
- Method: Stewing
- Cuisine: American
- Diet: Low Carb
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 pound lean ground beef
1 head green cabbage, finely shredded
1 can (28 oz) diced tomatoes, no salt added
1 teaspoon ground paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups low-sodium beef broth
1 bay leaf
1/2 cup frozen peas
Optional: chopped fresh parsley for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook an additional 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a spoon, until browned and cooked through.
Stir in the shredded cabbage and cook for 5 minutes, stirring occasionally.
Add the diced tomatoes (with their juice), paprika, oregano, thyme, salt, pepper, and broth. Mix well.
Bring the soup to a boil, then reduce the heat to low. Add the bay leaf and let simmer for 20-25 minutes, or until the cabbage is tender.
Stir in the frozen peas and cook for another 5-10 minutes until fully heated through.
Remove the bay leaf and serve hot, optionally garnished with fresh parsley.
Notes
Leftovers can be stored in the refrigerator for up to 3-4 days.
Feel free to add diced carrots or zucchini for extra nutrition without adding carbs.
For a lighter version, substitute ground turkey for the beef.
The soup can also be made ahead and reheated for a convenient lunch.
Find it online: https://cookingwithramsay.com/low-carb-cabbage-soup/