Country Beef Cabbage Soup Good Carbs Recipes

LOW-CARB CABBAGE SOUP RECIPE

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.

CABBAGE AND BEEF SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

COUNTRY BEAN, BEEF AND CABBAGE SOUP

Steps:

• Spray inside of a large size dutch oven pot with non stick cooking spray; add ground beef.
• Cook beef over medium heat until it's crumbly and no longer pink.
• Add beef broth, tomatoes, onion, thyme, pepper and bay leaf.
• Bring to a boil over high heat; cover and simmer for about 15 minutes.
• Add cabbage and beans, turn heat up to high and bring to a boil.
• Cover and simmer on low heat for 20 minutes.
• Remove bay leaf and serve.

COUNTRY BEEF & CABBAGE SOUP (GOOD CARBS)

Steps:

• Coat a 4 quart pot with nonstick cooking spray and add the ground beef. Place the pot over medium heat and cook, stirring to crumble, until the meat is no longer than pink.
• Add the remaining ingredients except the cabbage and kidney beans, and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes.
• Add the cabbage and kidney beans to the pot and raise the heat to bring the mixture to a boil. Reduce the heat to low, cover, and simmer for an additional 15-20 minutes or until the cabbage is tender and the flavors are well blended.
• Remove the bay leaf and serve hot.