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!
Servings 10 servings
- 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.
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.
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.
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