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Hearty Ground Beef and Cabbage Soup: Easy Low Carb Recipe

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A comforting, low-carb soup that feels like a meal in a bowl. Ground beef and cabbage simmer in a savory broth for a satisfying, rib-sticking soup that’s perfect for cold-weather cravings.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 recommended)
  • 1 small head green cabbage (about 2 lbs / 900g), chopped into 1-inch pieces
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz / 400g) diced tomatoes (fire-roasted preferred)
  • 4 cups (960ml) beef broth (low-sodium recommended)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 tablespoon olive oil
  • Optional garnishes: fresh parsley, sour cream, red pepper flakes

Instructions

  1. Prep your ingredients first: chop onion, mince garlic, and cut cabbage into roughly 1-inch chunks.
  2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add ground beef and break apart with a wooden spoon. Cook undisturbed for 3-4 minutes to brown, then stir and continue cooking until fully browned, about 5-7 minutes total.
  3. Use a slotted spoon to transfer browned beef to a bowl, leaving about 2 tablespoons of rendered fat in the pot. Reduce heat to medium and add diced onion. Cook for 4-5 minutes until softened and translucent, scraping up browned bits from the bottom. Add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in tomato paste and cook for 1-2 minutes, stirring constantly. Add smoked paprika and dried thyme, stirring for another 30 seconds.
  5. Pour in beef broth and diced tomatoes with their juices. Scrape up any remaining browned bits from the bottom. Add chopped cabbage and return browned beef to the pot. Add bay leaves.
  6. Increase heat to high and bring to a boil, then reduce heat to low, cover, and simmer gently for 25-30 minutes until cabbage is tender but still holds its shape.
  7. Remove bay leaves. Taste broth and adjust salt and pepper as needed (start with 1 teaspoon salt and ½ teaspoon pepper).
  8. Turn off heat and let soup rest for 5-10 minutes before serving. Ladle into bowls and garnish as desired.

Notes

For best flavor, use 80/20 ground beef. Green cabbage holds up better than savoy for leftovers. The soup improves overnight; make it a day ahead if possible. To thicken, mash some cooked cabbage against the pot. For a slow cooker version, brown beef and sauté aromatics first, then cook on low for 6-8 hours or high for 3-4 hours, adding cabbage halfway through.

Nutrition

Keywords: ground beef and cabbage soup, low carb soup, keto soup, cabbage soup, beef soup, easy soup recipe, healthy soup, comfort food

Find it online: https://zorbmeal.com/hearty-ground-beef-and-cabbage-soup-easy-low-carb-recipe/