Brown the Meat (Optional): In a large pot, cook the ground beef or turkey over medium heat until browned. Drain excess fat, if necessary, and set the meat aside.
Sauté Vegetables: In the same pot, add a little olive oil (if needed) and sauté the onion, garlic, celery, and bell pepper for about 5 minutes until softened.
Add Carrots and Cabbage: Stir in the carrots and chopped cabbage. Cook for another 5 minutes, stirring occasionally.
Add Tomatoes and Broth: Add the diced tomatoes (with their juice) and broth to the pot. Return the cooked meat to the soup if you’re using it.
Season and Simmer: Add Italian seasoning, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes until the vegetables are tender.
Taste and Adjust: Taste the soup and adjust seasoning. You can add more salt, pepper, or a bit of hot sauce for extra flavor.
Optional Add-Ins:
Add some low-carb noodles or zucchini spirals if you’re on a low-carb diet.
Top with grated Parmesan cheese or fresh herbs like parsley before serving.
Enjoy your hearty bowl of cabbage soup!
Per Serving (about 1.5 cups):
Calories: ~170
Protein: ~12g
Fat: ~8g
Carbohydrates: ~15g
Fiber: ~4g
Net Carbs: ~11g
Sugars: ~7g
Sodium: ~850mg
Vitamin A: ~75% of the daily value (from carrots and bell pepper)
Vitamin C: ~70% of the daily value (from cabbage and bell pepper)
Iron: ~10% of the daily value (from beef and vegetables)
Calcium: ~6% of the daily value
Notes:
If you omit the ground beef or use a leaner meat like turkey, the fat and calorie content will decrease.
To lower sodium, opt for low-sodium broth or homemade broth.
This is a nutrient-dense, fiber-rich soup that fits well into low-carb meal plans!
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