This low-carb cabbage soup is full of flavor with ground beef, tomatoes, and herbs. A hearty, easy meal for your keto weekday dinners.

1 tbsp olive oil

6 cups shredded cabbage

½ tsp oregano

1 lb ground beef

15 oz canned tomatoes, diced

1 large onion, diced

2 garlic cloves, minced

1 tsp salt

½ tsp black pepper

5 cups bone broth (preferably beef)

½ tsp thyme

½ tsp paprika

1 bay leaf

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In a large pot, heat olive oil over medium heat.

Add chopped onion and sauté for 2–3 minutes, stirring frequently.

Add ground beef, garlic, salt, and pepper. Cook for 7–8 minutes, breaking up the meat with a spatula until browned and crumbled.

Stir in the bone broth, cabbage, bay leaf, thyme, oregano, paprika, and canned tomatoes.

Bring to a simmer and cook for 25 minutes, or until cabbage is tender.

Season with additional salt and pepper to taste. Remove the bay leaf before serving.

Cabbage absorbs flavors—don’t skip the herbs!

Use ground turkey for a lighter version.

This soup keeps well in the fridge and is freezer-friendly.

Great for meal prep and reheats beautifully.