Low Carb Cabbage and Beef Soup
This Keto soup is packed with juicy ground beef, tender cabbage strips and aromatic seasonings, providing a delicious and hearty
How to Make It
Step 1
Heat the olive oil in a large saucepan or Dutch oven over a medium/high heat. Add the ground beef to the saucepan. Cook the ground beef, stirring often and breaking down any larger pieces into smaller bite-sized chunks as you go. Cook the beef through until well browned all over.
Step 2
While the beef is cooking, slice the cabbage into thick 1/2 inch wide strips. Thinly slice the onion and finely slice the garlic clove. Add the sliced cabbage, onion and garlic to the saucepan with the browned beef. Stir well to combine. Cook for 2-3 minutes to soften the vegetables a little, cooking until fragrant.
Step 3
Add the stock to the saucepan and stir well to combine. You may use chicken, vegetable or beef stock depending on your preference. A homemade bone broth would also work well, just be sure to adjust your macros for any changes you make. Bring the stock up to a gentle boil. Reduce to a simmer and then continue to simmer for 10 minutes until the broth is fragrant and the cabbage and beef are both tender. You may wish to season your soup with salt and pepper; this will depend on the strength of your stock seasoning.
Step 4
Finely chop the fresh chives. Divide the soup between individual serving bowls. Divide the chopped fresh chives evenly between the bowls of soup, scattering over the top of each. Serve the soup hot with your preferred Keto sides and any additions if desired.
Ingredients
- Hamburger Or Ground Beef, 90% Lean – 17-½ ounce
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can – 4 cup
- Cabbage – 3 cup
- Chives – 2 tablespoon
- Olive Oil – 2 tablespoon
- Garlic, Fresh – 1 clove
- Onion – ½ medium – 2 1/2″ diameter