Keto Cabbage Soup

This Keto Cabbage Soup is a heartwarming low-carb protein soup packed with 20 grams of protein and only 8 grams of carbs. You will love the flavors of this light tomato beef broth soup packed with pieces of ground beef and crunchy green cabbage and celery.

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When it’s cold outside, it’s time to make more healthy soup recipes packed with veggies, like my Acorn Squash Soup, 3-Ingredient Roasted Butternut Squash Soup, or Tomato Florentine Soup. This soup is low-calorie and high-protein to keep you full for hours.

Cabbage is one of my favorite low-carb vegetables, it’s great in salad as in my Japanese cabbage salad.

Ingredients and Substitutions

Here are the ingredients you need to make a keto-friendly cabbage soup:

• Ground Beef or any ground meat you love, like ground sausage meat, ground chicken, ground turkey, or even plant-based meat alternatives.
• Olive Oil or avocado oil
• Onion – brown or white onion as you like, peeled and finely diced.
• Garlic Cloves – crushed
• Celery Ribs – finely sliced
• Green Cabbage – I am using half a head of a large green cabbage. Core it, then slice it into long strips.
• Beef Broth, chicken broth, or any broth you prefer.
• Tomato Paste – Or reduced tomato passata.
• Canned Tomatoes with their juice
• Paprika – for flavor.
• Bay Leaves or a teaspoon of Italian seasoning if you can’t find bay leaves.
• Fresh Flat Parsley – Or cilantro if you like it.

How To Make Keto Cabbage Soup

A traditional cabbage soup is not really low in carbohydrates because it contains added sugar most of the time, and some vegetables like carrots increase the net carbs per serving.

1. First, prepare the vegetable. Finely slice the celery ribs – make sure you discard the top leaves.
2. Remove the hard part of the head of a green cabbage and discard it.
3. Then use a long sharp knife to chop the cabbage.
4. Finely shred the cabbage into small strips.

5. In a large non-stick pot, warm olive oil then stir fry onion and garlic until fragrant and translucent – it takes about a minute.
6. Then, add ground beef, breaking the meat into small pieces using a wooden spoon. Cook and stir until the meat is no longer pink and fully cooked on all sides.
7. Add the vegetable broth to the pan.
8. Next, add all the remaining ingredients. Bring to a boil over medium-high heat. Then reduce to low-medium heat, cover the pot, and simmer the soup for 20 minutes or until vegetables are tender. Taste and add more salt or pepper if you like. Remove the bay leaf and discard. Stir in fresh parsley and add more to your bowl just before serving.

Serving

Serve the keto cabbage soup plain or with some of the below toppings.

• Grated Parmesan
• Shredded cheddar
• Chilli flakes
• Dollop sour cream
• Basil or Parsley

Storage Instructions

Store the leftover cabbage soup in an airtight container in the fridge for up to 4 or 5 days. Freeze in a sealed container for up to one month. Thaw in the fridge the day before, then rewarm your soup in a microwave-safe bowl or non-stick pot until warm.

Allergy Swaps

Here are some options to adapt this recipe to your liking.

• Meat-Free – You can skip the meat and use a mix of cauliflower rice and ground walnuts instead. Replace the beef broth with vegetable broth.
• Celery – You can swap the celery for red bell pepper, finely diced, or finely chopped zucchini.

Frequently Asked Questions

Below are my answers to your common questions about this recipe.

More Keto Soups

Here’s a list of more keto soups recipe to try this winter.