Best 3 Low Carb Cabbage Soup Recipes

If you're trying to lose weight or maintain a healthy lifestyle, a low-carb cabbage soup is a great option. This flavorful and nutritious soup is packed with vitamins, minerals, and fiber, while being low in calories and carbohydrates. Whether you're looking for a quick and easy meal or a hearty and satisfying soup to warm you up on a cold day, a low-carb cabbage soup is a delicious and healthy choice.

Let's cook with our recipes!

LOW-CARB CABBAGE SOUP RECIPE

Low-Carb Cabbage Soup Recipe image

Low Carb and Delicious - this beefy cabbage soup recipe

Provided by Kelly

Categories Recipes

Time 55m

Number Of Ingredients 12

Ingredients

1 chopped medium head cabbage
1 cup chopped celery
1 cup chopped onion
1 cup chopped zucchini
1 teaspoon minced garlic
8 cups water
3 tablespoons Better than Bouillon beef base or 6 beef bouillon cubes
1/4 teaspoon pepper
1 1/2 pounds ground beef, browned and drained
2 (15 ounce) cans organic tomato sauce
1 tablespoon Worcestershire sauce
1/4 cup ketchup

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.

Nutrition Facts : Calories 116 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 cup, Sodium 644 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

LOW CARB CABBAGE SOUP

Low Carb Cabbage Soup image

This is the best cabbage soup recipe because it has loads of colorful vegetables & savory flavors!

Provided by Holly

Categories Main Course Side Dish Soup

Time 55m

Number Of Ingredients 16

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)

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.

Nutrition Facts : Calories 79 kcal, Carbohydrate 12 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 558 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving

LOW-CARB BEEF CABBAGE STEW

Low-Carb Beef Cabbage Stew image

I modified another recipe on this site for South Beach Diet® Phase 1. Not only is it on my diet, but it tastes delicious! Garnish each serving with sour cream.

Provided by M. Ecker

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 2h20m

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 cube beef bouillon
1 ⅓ cups hot chicken broth
2 large onions, coarsely chopped
1 teaspoon Greek seasoning
¼ teaspoon ground black pepper
2 bay leaves
1 (8 ounce) package shredded cabbage
5 stalks celery, sliced
1 (8 ounce) can whole plum tomatoes, coarsely chopped
1 (8 ounce) can tomato sauce
salt to taste

Steps:

Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.
Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more.
Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.

Nutrition Facts : Calories 371.9 calories, Carbohydrate 9 g, Cholesterol 99.5 mg, Fat 22.7 g, Fiber 2.4 g, Protein 31.8 g, SaturatedFat 8.9 g, Sodium 612.1 mg, Sugar 4.9 g

Tips:

To save time, use a pre-shredded cabbage mix. Look for one that includes green and red cabbage, as well as carrots and onions.
If you're watching your calories, use low-sodium chicken broth and omit the bacon.
Add a variety of vegetables to the soup. Some good options include carrots, celery, potatoes, and green beans.
Serve the soup with a dollop of sour cream or plain Greek yogurt for an extra creamy flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months.

Conclusion:

Low-carb cabbage soup is a delicious and healthy meal that's perfect for a cold winter day. It's also a great way to use up leftover cabbage and other vegetables. With its simple ingredients and easy preparation, this soup is sure to become a family favorite. So next time you're looking for a satisfying and nutritious meal, give low-carb cabbage soup a try.