Ingredients
– 1 lb (450 g) lean ground beef (93/7) Adds lean protein for satisfaction.
– 25 ounces (about 700 g) shredded cabbage (approximately half a small head) Provides bulk and fiber.
– 1 lb (450 g) onions (2-3 medium) Enhances flavor depth.
– 1 lb (450 g) bell peppers (2 medium, any color) Adds sweetness and crunch.
– 1.5 lbs (680 g) celery (about 1 bunch) Contributes to aroma and texture.
– 6 sliced scallions Offers a fresh, mild onion flavor.
– 6.5 cups (1.54 liters) beef bone broth Serves as the base for rich taste and added nutrients.
– 1/4 cup (60 ml) balsamic vinegar Brings acidity and depth to balance flavors.
– 2 cans (28 oz or 796 g each) chopped tomatoes with juice Adds umami and tomato essence.
– 6 finely chopped garlic cloves Provides aromatic richness and health benefits.
– 1 tablespoon fresh lemon juice Brightens the soup with a citrus note.
– 1 tablespoon dried thyme Infuses earthy herbs for seasoning.
– 1 tablespoon dried basil Adds a sweet, herbal touch.
– 3 tablespoons double-concentrated tomato paste Thickens and intensifies tomato flavor.
– 1/4 cup (15 g) chopped cilantro or parsley for garnish Freshens up the final dish.
Instructions
First Step: Prepare all ingredients by chopping cabbage, dicing carrots and celery, mincing garlic, and chopping onions; this mise en place ensures a smooth cooking process.
Second Step: In a large pot, heat a tablespoon of olive oil over medium heat; add chopped onions and garlic, sautéing until fragrant and translucent (about 3-4 minutes).
Third Step: Add the ground lean chicken or turkey to the pot, cooking until browned and crumbled, about 6-7 minutes; for vegan options, stir in crumbled tofu or cooked lentils.
Fourth Step: Stir in diced carrots, celery, and smoked paprika, cooking for another 2 minutes to release flavors.
Fifth Step: Pour in the low-sodium chicken broth and canned diced tomatoes; bring the mixture to a boil, then reduce heat to low.
Sixth Step: Add chopped cabbage to the pot, cover, and simmer for 20 minutes, until vegetables are tender and protein is cooked through.
Seventh Step: Season the soup with salt and pepper to taste, adjusting flavors as desired; consider adding gluten-free soy sauce or herbs for variation.
Final Step: Serve hot, garnished with fresh parsley or green onions if desired. This cabbage soup with protein can be enjoyed immediately or stored for later use.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍖 Use bone broth and lean beef for enhanced flavor and protein content.
🚫 Avoid processed onion soup mixes or bouillon cubes to keep flavors fresh and natural.
🍋 Adjust acidity with balsamic vinegar, especially after freezing and thawing.
❄️ This soup stores well in the refrigerator for 3-4 days and freezes effectively.
🥦 For vegetarian keto or low-carb adaptations, substitute beef with low-carb legumes or tofu and use vegetable broth.
- Prep Time: 15 minutes
- Simmer Time: 1 hour 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Low-Carb, Paleo, Whole30, Weight Watchers, Gluten-Free
Nutrition
- Serving Size: 1 quart
- Calories: 401 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 7.7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50.6 g
- Fiber: 13.3 g
- Protein: 32.5 g
- Cholesterol: 90 mg