Ground Beef Vegetable Soup
Low carb and hearty ground beef soup is loaded with veggies in a rich, savory broth.
Servings: 6 servings
Equipment
Ingredients
- 1 pound lean ground beef
- 1 small onion
- 2 cloves garlic
- 1 cup chopped zucchini
- 6 cups chopped cabbage cut in ¾" squares
- 1 can diced tomatoes 14 ounce can, with juices
- 5 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon pepper
- ½ teaspoon oregano
Instructions
- In a large pot over medium heat, brown ground beef, onion and garlic until no pink remains. Drain fat.
- Add zucchini, cabbage, tomatoes, beef broth, Worcestershire sauce, pepper, and oregano to the beef mixture.
- Bring soup to a boil, then reduce heat to medium-low. Simmer for 20 minutes or until vegetables are tender.
Notes
- Refrigerate leftovers in an airtight container for up to 5 days and reheat on the stovetop or in the microwave.
- Freeze soup in zippered freezer bags for up to a month, and thaw in the refrigerator.
Nutrition
Calories: 160kcal | Carbohydrates: 10g | Protein: 20g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 944mg | Potassium: 722mg | Fiber: 3g | Sugar: 5g | Vitamin A: 197IU | Vitamin C: 37mg | Calcium: 83mg | Iron: 3mg