Bowl of low carb cabbage soup topped with fresh herbs

Low Carb Cabbage Soup

by
Jump to Recipe Print Recipe

Why Make This Recipe

Low Carb Cabbage Soup is a delightful and hearty dish that is perfect for anyone looking to maintain a healthy lifestyle without sacrificing flavor. This soup is packed with vegetables and cooked bacon, making it both satisfying and nutritious. With minimal carbs, it’s an excellent choice for those on a low-carb or keto diet. Plus, it’s easy to make and can be enjoyed on its own or as a side dish.

How to Make Low Carb Cabbage Soup

Ingredients:

  • 1 head of cabbage, chopped
  • 1 bunch of collard greens, chopped
  • 4 slices of bacon, diced
  • 1 bell pepper, chopped
  • 4 cups of vegetable broth
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of paprika
  • Salt and pepper to taste
  • Olive oil for cooking

Directions:

  1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
  2. Add olive oil, then sauté the onion and garlic until fragrant.
  3. Add the chopped bell pepper, cabbage, and collard greens. Cook for a few minutes until they begin to soften.
  4. Pour in the vegetable broth and bring to a boil.
  5. Stir in paprika, salt, and pepper.
  6. Reduce heat and let simmer for about 30 minutes or until vegetables are tender.
  7. Stir in the cooked bacon before serving. Enjoy your hearty keto-friendly cabbage soup!

How to Serve Low Carb Cabbage Soup

Serve Low Carb Cabbage Soup hot in bowls. You can top it with additional crispy bacon bits or a sprinkle of fresh herbs for added flavor. This soup pairs well with a slice of crusty bread or a simple green salad if you want to make a full meal out of it.

How to Store Low Carb Cabbage Soup

Let any leftover Low Carb Cabbage Soup cool down to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. To reheat, simply warm it up on the stove or in the microwave until it’s heated through.

Tips to Make Low Carb Cabbage Soup

  • For an extra kick, add a pinch of red pepper flakes or some hot sauce while cooking.
  • Use different vegetables like zucchini or spinach to mix things up.
  • To make it vegetarian, you can replace the bacon with smoked paprika for flavor.

Variation

You can turn this soup into a chicken soup by adding shredded cooked chicken. Simply add the chicken after the vegetables are tender and let it heat through before serving.

FAQs

Can I use other types of greens in this soup?
Yes, you can substitute collard greens with kale or Swiss chard based on your preference.

Is this soup suitable for meal prep?
Absolutely! This soup stores well in the fridge and can be enjoyed throughout the week.

Can I add more vegetables?
Yes, feel free to get creative! Carrots, celery, or even cauliflower can enhance the flavor and nutrition of this soup.

Low Carb Cabbage Soup

A delightful and hearty dish packed with vegetables and bacon, perfect for low-carb or keto diets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cabbage, chopped Use green cabbage for best flavor.
  • 1 bunch collard greens, chopped Can substitute with kale or Swiss chard.
  • 4 slices bacon, diced Cook until crispy for added flavor.
  • 1 medium bell pepper, chopped Any color of bell pepper can be used.
  • 4 cups vegetable broth Low sodium broth is preferred.
  • 1 medium onion, chopped Yellow onion works well.
  • 2 cloves garlic, minced Fresh garlic is preferable.
  • 1 teaspoon paprika Smoked paprika can be used for more flavor.
  • to taste Salt Adjust based on personal preference.
  • to taste Pepper Freshly ground black pepper is recommended.
  • as needed Olive oil for cooking Extra virgin olive oil adds flavor.

Method
 

Preparation
  1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
  2. Add olive oil, then sauté the onion and garlic until fragrant.
  3. Add the chopped bell pepper, cabbage, and collard greens. Cook for a few minutes until they begin to soften.
Cooking
  1. Pour in the vegetable broth and bring to a boil.
  2. Stir in paprika, salt, and pepper.
  3. Reduce heat and let simmer for about 30 minutes or until vegetables are tender.
  4. Stir in the cooked bacon before serving.

Notes

Serve hot in bowls, optionally topping with crispy bacon bits or fresh herbs. Pairs well with crusty bread or a green salad. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.