You can easily have a homemade hearty and comforting keto soup in under 45 minutes. This unstuffed cabbage soup will satisfy with its combination of ground beef and vegetables in a perfectly seasoned flavorful broth.
Soup! It’s just one of those foods you need in your life when you want a big dose of comfort! You definitely don’t have to give up on soup when you are on a low carb Keto diet. This recipe includes ground beef, vegetables, diced tomatoes, seasonings, and broth and it will not disappoint!
This soup took 30 minutes simmering for the vegetables to get tender. I’m in Colorado at an elevation of about 7350 feet. Foods, in general, take longer to cook in higher elevations so your soup may get done even faster than the 30 minutes it took mine to get done.
Helpful Hints:
*I used 80/20 ground beef in this soup; but you can use a leaner mix or substitute ground turkey or even ground pork if you’d like. This recipe is very mild in its spice level. If you’d like it kicked up a bit, you could add diced hot peppers or some red pepper flakes to the soup.
*This low carb keto unstuffed cabbage soup is satisfying and delicious just the way it is! But you can absolutely customize this soup to your liking by adding toppings if you desire. You could add shredded cheese, sour cream, sliced jalapenos, or even bacon and still maintain a low carb count!
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Trying new keto recipes is fun and will keep things interesting***
Low Carb Keto Unstuffed Cabbage Soup
You can easily have a homemade hearty and comforting keto soup in under 45 minutes. This unstuffed cabbage soup will satisfy with its combination of ground beef and vegetables in a perfectly seasoned flavorful broth.
Ingredients
- 1½ pounds ground beef, 80/20
- 2 tablespoons onion, diced
- 2 tablespoons red pepper, diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups chopped green cabbage
- 1 cup trimmed and chopped green beans
- 1 small zucchini, diced
- 1 (14 ½ ounce) can diced tomatoes
- 6 cups chicken broth
- 1 tablespoon tamari
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
Instructions
1. In a large skillet over medium high heat, brown ground beef with onion, red pepper, salt, and pepper. Cook until beef is until no longer pink, breaking it up into small pieces as it cooks.
2. While beef is browning, chop up cabbage, green beans, and zucchini and place into a large stockpot. Add canned diced tomatoes, chicken broth, tamari, Italian seasoning, and paprika. Stir to combine.
3. When cooked through, drain the oil from the ground beef and add ground beef mixture to stockpot.
4. Heat soup on high until it boils. Then decrease heat to medium and simmer, covered, for 30 minutes or until vegetables are tender.
Notes
This soup can easily be re-heated either in the microwave in a microwave safe bowl or in a saucepan on the stove.
Nutrition Information:
Yield: 10 Serving Size: 1 cupAmount Per Serving: Calories: 215Total Fat: 12gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 64mgSodium: 848mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 3gProtein: 21g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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