Low Carb Hamburger Vegetable Soup

This low carb hamburger vegetable soup in a light tomato broth is just right on a chilly day. It’s quick and easy, with lots of ground beef and cabbage “noodles”. Ro*Tel tomatoes give it just a little kick.

This low carb hamburger vegetable soup recipe is a recreation of a hamburger noodle soup that I used to love when I was a kid. It was discontinued, of course, a long time ago but I can still remember the flavor. The noodles were cut in three different sized and it was in a light tomato broth with plenty of ground beef in the bowl. I would have eaten it every day if I could have. The tomato broth was almost watery but there was something about that soup that just said life is good to me.

This low carb hamburger vegetable soup is a copycat of an old Campbells soup - hamburger noodle. It's got just over 100 calories and under 2 carbs per serving with all the flavor if the original. So good! From Lowcarb-ology.com
Let’s face it. The 1960s were the decade of convenience food. It sounds terrible now but back then those convenience foods didn’t have all of the chemicals and additives that they have now. They were pretty much what you’d make at home except in a can or in a freezer bag. It really wasn’t until the late 70s and early 80s that so many convenience foods became poison. It took my mom about 20 minutes to have the average dinner on the table and most of that time was in opening cans and preheating the oven! Campbells soup was pretty much always lunch during the winter. And that hamburger noodle soup was on the menu numerous times a week.

Recreating it for a regular high carb diet is pretty easy but for low carb? Not so much. I mean, a large portion of the soup was noodles! So I decided to use my favorite noodle replacement – cabbage. You could also probably do it with zucchini spirals but I haven’t tried. I would be afraid it would get too mushy during simmering. I used purple cabbage here but you can use green cabbage for a more “noodle-y ” look. In fact, if you plan on it for leftovers please do use the green. The purple turns a weird color that is perfectly suited for Halloween.

A low carb hamburger vegetable soup with just over 100 calories and less than 2 carbs per serving -- plus it's so dang good! From Lowcarb-ology.com

I used chicken stock rather than beef stock because the broth of the original soup wasn’t “beefy”. The chicken stock makes light and tomato-y just like I remember. You can also make this in a slow cooker — the house smells amazing while it’s cooking. Give it a try – and don’t be afraid to adjust the flavor so its exactly like you remember it. It can be stored in the refrigerator for several days or frozen. I’ll warn you though, your family will likely love it as much as you do and there won’t be much left.

I think this would be awesome with some of the Low Carb Garlic Parmesan Bread Sticks from Low Carb Yum!

A low carb hamburger vegetable soup with just over 100 calories and less than 2 carbs per serving -- plus it's so dang good! From Lowcarb-ology.com
Print

Low Carb Hamburger Vegetable Soup

Hamburger soup with a tomato-y broth and lots of cabbage "noodles". Just a little kick from Ro*Tel. Hearty, comforting soup based on the old Campbells Hamburger Noodle soup but just 1.3 carbs per serving!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings
Calories 114
Author Marye

Ingredients

  • 1 tablespoon Olive oil
  • 1 pound lean ground beef
  • 1 1/2 ounces Onion diced
  • 1 1/2 ounces Green pepper diced
  • 1/2 ounce Celery diced
  • 32- ounces Chicken stock
  • 1 can Tomatoes Diced (about 14 oz)
  • 1 teaspoon Salt or to taste
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cider vinegar
  • 1 pinch Stevia powder
  • 1 ounce Cabbage sliced 1/2-inch wide
  • 2 ounces Cabbage sliced 1/4-inch wide
  • 2 ounces Cabbage sliced 1/8-inch wide
  • Water as needed to thin the soup as it's cooking.

Instructions

  • Brown the ground beef in the olive oil in the bottom of a heavy stock pot.
  • Add the onion, green pepper, celery, chicken stock, and tomatoes.
  • Simmer until the vegetables are tender.
  • Taste the broth and add salt to taste, garlic powder, vinegar, stevia, and cabbage.
  • Simmer for about 20 minutes or until the cabbage is very tender.
  • Add water as necessary to keep the soup from getting too thick.

SlowCooker

  • Brown the ground beef.
  • Add the beef to the slow cooker along with the remaining ingredients, except water.
  • Cook on low for 6 to 8 hours.
  • You probably won't need the water.

Nutrition

Calories: 114kcal | Carbohydrates: 4g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 396mg | Potassium: 293mg | Fiber: 0g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 9.1mg | Calcium: 12mg | Iron: 1.3mg

If you like this Low Carb Hamburger Vegetable Soup you may also like…

Creamy Chipotle Chicken Chowder

Spicy Habanero Cheeseburger Soup

Low Carb Buffalo Chicken Soup I Breathe I’m Hungry

Low Carb Chile Relleno Chicken Soup All Day I Dream About Food

Last Updated 07/07/2019

13 Responses to “Low Carb Hamburger Vegetable Soup”

  1. Been very cold here so wanted some soup to warm me up. So tried this one. Only thing I did differently was to use veal as my meat. It was good also made the bread sticks to go with it or with my salad or maybe both who knows. Anyway no regrets love them both. I’m so full these days finding it hard to get all my carbs in. noticed calories higher than I like.. Question notice I’m cold all the time since being on the Atkins plan do you know if that normal or have you heard of that before? I’v loss over 100 lbs.

    Reply
    • Fat is an insulator so some of it might be the weight loss but I’d get my thyroid checked, too. Congrats on your 100 lbs!

  2. Want to try this soup, sounds so good.
    Question? Why is apple cider vinegar one of the ingredients? What does it do for the soup?

    Reply
    • It balances the flavors and enhances them. as far as the measurements you should be able to find a converter if you google it. I can’t remember what the cup measurements were. Sorry. :/

    • The only thing I changed was beef stock and balsamic vinegar. OMG!! It was great!

    • So glad you liked it!

    • Thanks!

  3. If I overlooked it I apologize but how much do you consider a serving?

    Reply
    • 1/10th of the recipe.


  4. I added cream cheese and cheddar cheese yummmmm it was vary good..

    Reply
    • Glad you liked it!

  5. the amounts for the celery,diced onion, green pepper and cabbage seems awful low for a large pot of soup?? are you sure it is only 1/2 oz. of celery? i don’t think my scale goes that low?? please respond.

    Reply
    • They are correct. Vegetables are kept low to give flavor but keep the carbs low. 1 1/2 ounces of cabbage is about 1/2 cup… 1/2 ounce of celery is about 2 tablespoons.

Leave a Reply