Low Carb Beefy Cabbage Soup Recipes

MEXICAN BEEF CABBAGE SOUP

Steps:

• In a large stock pot (add avocado oil if using lean meat) cook ground beef breaking up meat as it's cooking with cumin, salt, coriander, garlic powder, and chili powder (optional). Once cooked add green chiles. Only drain fat if you have more than 2 tablespoons. Stir in onion, cabbage and zucchini. Cook until vegetables begin to soften. Add beef broth and simmer for 15-20 minutes. Serve with your favorite toppings.

LOW CARB BEEFY CABBAGE SOUP

Steps:

• Cook ground beef with onion. Drain. Add all ingredients to soup pot. Stir well and simmer, covered, for 30 minutes to 1 1/2 hours, depending on how thin your vegetables are diced. Serve. Recipe Notes This is a great make ahead meal; freeze or pressure can at 10 lbs pressure; quarts 90 minutes or pints for 75 minutes.

LOW-CARB CABBAGE SOUP RECIPE

Steps:

• Cook the cabbage, celery, onion, zucchini, garlic in the water in a large stockpot until vegetables are tender. (About 20 minutes, depending how small you cut the vegetables.)
• Add Better than Bouillon, pepper, tomato sauce, and beef. Bring mixture to a boil; then reduce heat and simmer for another 10 minutes.
• Stir in Worcestershire sauce and ketchup and simmer for another 10 minutes so all the flavors blend together.

LOW CARB CABBAGE SOUP

Steps:

• Cook onion and garlic with oil in a large soup pot until tender.
• Add carrot, celery, and cabbage. Cook an additional 5 minutes.
• Stir in all remaining ingredients except zucchini.
• Bring to a boil, then reduce heat and simmer 10 minutes. Add zucchini and simmer an additional 5 minutes or until tender.
• Remove bay leaves before serving.