Description
A hearty low-carb cabbage soup packed with tender vegetables, savory spices, and lean beef. This simple, wholesome recipe offers rich flavor without sacrificing satiety or health benefits, perfect for weeknight meals or cozy lunches.
Ingredients
2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
1 pound lean ground beef
4 cups shredded cabbage (approximately 1 head)
1 bell pepper, diced
2 medium carrots, sliced
1 celery stalk, chopped
1 cup zucchini, diced
1 can (14.5 oz) diced tomatoes, no salt added
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and pepper to taste
1 bay leaf
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant, about 3 minutes.
Add lean ground beef and cook until browned and no pink remains.
Stir in bell pepper, carrots, celery, and zucchini, sauté for 5 minutes.
Mix in diced tomatoes, smoked paprika, thyme, salt, pepper, and the bay leaf.
Pour 4 cups of water or beef broth into the pot and bring to a simmer.
Cover and cook for 20 minutes, then stir in shredded cabbage.
Simmer for an additional 15-20 minutes until cabbage is tender.
Notes
For added protein, serve with halal beef or tofu. Use fresh herbs for brightness and freeze leftovers in airtight containers for up to 3 months. Adjust liquid to achieve desired consistency.
- Prep Time: 15
- Cook Time: 50
- Category: Dinner
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg