Low Carb Cabbage Soup
This is the best cabbage soup recipe because it has loads of colorful vegetables & savory flavors!
Servings: 8 servings
Equipment
Ingredients
- 1 small onion diced
- 3 cloves garlic minced
- 1 Tablespoon olive oil
- 1 large carrot sliced or diced
- 3 stalks celery sliced
- 2 cups cabbage chopped
- 1 small head cauliflower about 4 cups
- 1 green bell pepper chopped
- 28 ounces diced tomatoes with juices
- 6 cups low sodium beef broth
- 2 Tablespoons tomato paste
- 2 bay leaves
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- pepper to taste
- 1 small zucchini sliced
Instructions
- 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.
Notes
Optional: For a thicker soup, remove 2 cups of the soup, blend and add back to soup.
Nutrition
Calories: 79kcal | Carbohydrates: 12g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 558mg | Potassium: 886mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1857IU | Vitamin C: 49mg | Calcium: 70mg | Iron: 2mg