Low Carb Beefy Cabbage Soup

Low Carb Beefy Cabbage Soup

Low Carb Beefy Cabbage Soup is easy to make with 7 simple ingredients and only 6 net carbs. It can be made ahead and frozen or canned, is Keto, Paleo, Whole 30 and Dairy and Gluten Free.

Low Carb Beefy Cabbage Soup is one of my go to recipes.  It is easy to make and freezes great to have on hand for an easy meal later or company.  It is one of those that are even better the next day.

I will often make a double, triple or even quadruple batch to can some up for the pantry. 

It is great to have frozen on hand but it has to be thawed and if it is canned, it can be grabbed off the shelf and is ready to go.  Pressure can at 10 lbs pressure; quarts 90 minutes and pints for 75 minutes.

This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!

Other Soup Recipes

Low Carb Beefy Cabbage Soup

Big Batch Homemade Chili

Chicken Corn Chowder

Creamy Broccoli Cauliflower Cheese Soup

Low Carb Slow Cooker Chili

Low Carb White Chicken Chili

Beefy Lentil Soup

Creamy Crock Pot Potato Soup

Sausage Zucchini Soup

Ingredients

(Full printable ingredients and instructions are just below.)

Ingredients for Low Carb Beefy Cabbage Soup

 cooked ground beef

chopped onion

 beef bouillon cubes

 can tomato juice

 water

 chopped cabbage

 diced green or colored peppers

Instructions

Cook ground beef with onion. Drain.

Ground beef and onion

Stir well and simmer for 30 minutes to 1 1/2 hours, depending on how thin your vegetables are

diced.

Low Carb Beefy Cabbage Soup before cooking
Low Carb Beefy Cabbage Soup

You can also cook it in the crock pot but use 2 cups of water.

Serve.

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Low Carb Beefy Cabbage Soup

Low Carb Beefy Cabbage Soup

Yield: 11 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Low Carb Beefy Cabbage Soup is easy to make with 7 simple ingredients and only 6 net carbs. It can be made ahead and frozen or canned, is Keto, Paleo, Whole 30 and Dairy and Gluten Free.

Ingredients

  • 1 pound cooked ground beef
  • 1/4 cup onion
  • 2 beef bouillon cubes
  • 1 46 ounce can tomato juice
  • 4 cups water
  • 3 cups chopped cabbage
  • 1/2 cup diced green or colored peppers

Instructions

  1. Cook ground beef with onion. Drain.
  2. Add all ingredients to soup pot.
  3. Stir well and simmer, covered, for 30 minutes to 1 1/2 hours, depending on how thin your vegetables are diced.
  4. Serve.
  5. Recipe Notes
  6. This is a great make ahead meal; freeze or pressure can at 10 lbs pressure; quarts 90 minutes or pints for 75 minutes.

Notes

If you don't have bouillon cubes, just use as much as you would for 2 cups of water.

Nutrition Information
Yield 11 Serving Size 1 cup
Amount Per Serving Calories 150Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 37mgSodium 452mgCarbohydrates 8gNet Carbohydrates 6gFiber 2gSugar 5gProtein 13g

This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.

Cindy

Cindy

Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister, retired homeschooler, writer, recipe inventor, photographer and website content creator

Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂

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