Old-Fashioned Cabbage Vegetable Beef Soup Recipe

Cabbage vegetable beef soup is packed with beef and vegetables, which will keep you warm and satisfying for a long time, which will help you lose weight.

Say hello to this homemade healthy comfort food packed with carbohydrates and low in fat, keto-approved, incredible flavor and super filling.

Old-fashioned vegetable beef soup with cabbage is low in fat, low in calories for protein-based soups, and suitable for breakfast and main meals.

Cabbage makes a vegetable beef soup quicker, makes you feel full faster and eats more, and also provides health benefits from vegetables and vitamins and minerals.

If you want to keep low carb, you can always substitute beef for chicken, turkey or fish.

For vegetarian options: Replace meat with chickpeas, black beans or tofu.

In addition, you can use vegetables with low carb numbers, but still enough to provide a rich and strong flavor.

Ingredients for Old-Time Cabbage Vegetable Beef Soup

This recipe can be made at home using Instant Pot / Pressure Cooker / Slow Cooker.

The slow cooker, however, takes longer

Material

• 2 tbsp olive oil
• 1 large onion slices
• 1 pound 500g rib eye or scotch fillet steak, cut into 1 inch pieces (cutting out visible fat)
• 6 cups beef stock or broth
• 3 tablespoons fresh chopped parsley to serve
• 1 stalk celery chopped
• Add 2 large carrots and fry
• Cut into 1 small green cabbage slices
• 4 cloves minced garlic
• 2 tablespoons of dried thyme and dried rosemary (or dried basil and parsley)
• 2 tbsp onion or garlic powder
• Salt to taste and freshly cracked black pepper

Intruction

• First, heat the oil in a large pot over medium heat, add the beef and mix until all sides are browned (they do not need to be cooked).
• Add the onion and cook until translucent (about 3-4 minutes).
• Second, mix the celery and carrots in the pot with the flavor in the pan. Cook through stirring for about 3-4 minutes.
• Then add the cabbage and cook for another 5 minutes until it starts to soften; Add in the garlic and cook until fragrant (about 1 minute) and mix all ingredients.
• After that, add the stock (or broth), parsley, dried herbs and onion or garlic powder; Combine well. To bring to a boil; Reduce heat to medium-low and cover with a lid.
• Finally, boil the cabbage and carrots for 10-15 minutes or until softened. Season with salt and pepper, and add a little extra dried herbs if needed.

Serve hot with a sprinkle of fresh parsley (if desired).

Nutrition

Calories: 177 kcal. Carbohydrates: 4 g | Protein: 12 grams | Fat: 11 grams | Saturated fat: 4 g | Cholesterol: 34 mg | Sodium: 748 mg | Potassium: 250 mg | Sugar: 2 grams. Vitamin A: 3485 IU | Vitamin C: 4 mg. Calcium: 22 mg | Iron: 1.5 mg