There's nothing like a big pot of spicy cabbage soup to warm you up on cold winter days! This soup is also a great way to use up a lot of extra cabbage in your fridge.
Add the ground beef to a large pot and cook till it is done. Then drain some of the excess oil.
If you don't have enough oil, add some olive oil. If not, just use the grease from the ground beef.
When heated, add the onions, garlic, and red bell pepper and sauté for a few minutes.
Add the ground beef, spices, and diced tomatoes and simmer for about 5 minutes.
Pour in the beef broth, bring to a boil and let simmer for a few minutes.
Add the chopped cabbage and stir.
Cook for about 10 mins or until the vegetables are softened.
Add more beef broth as needed.
Notes
This soup serves 4 and contains 5 net carbs per serving.
If you want a really spicy soup, you can add additional cayenne pepper, some black pepper, red pepper flakes, chile peppers, chili powder, or even some cajun seasoning to taste.
For a less spicy soup, you can omit the cayenne pepper altogether.
This soup is also delicious with pork chops or chicken added to it. Simply cook the meat in the pan before adding the rest of the ingredients.
You can also add apple cider vinegar or soy sauce to taste at the end of cooking.
If you want a thinner soup, you can add additional beef broth or vegetable stock.
If you want a thicker soup, you can add extra diced tomatoes or tomato paste.
To make a vegetarian cabbage soup recipe, simply omit the ground beef and use vegetable stock instead of beef broth.
This soup is also great for batch cooking. Simply double or triple the recipe and then freeze the extra soup in airtight containers for another day.