This is a classic; however, you will find most people have their own version.  It is a rich, comforting soup.  Served alongside low-carb biscuits, this is a complete and satisfying meal.

1 lb lean ground beef (0.45 kg)

1 tbsp minced garlic (15 mL)

11/2 tsp salt (7 mL)

1 tsp black pepper (5 mL)

1 tsp red pepper flakes (5 mL)

1 tsp Italian seasoning (5 mL)

4 cups chopped cabbage (1 L)

4 cups chicken*, OR beef stock (1 L)

1 green pepper, chopped

14.5 oz can diced tomatoes (411 g)


In large nonstick frying pan, cook ground beef until turning brown.  Add minced garlic, salt, black pepper, red pepper flakes and Italian seasoning.  Cook 5 minutes more, stirring occasionally. 

In slow-cooker, place ground beef and top with cabbage, chicken, OR beef stock, green pepper and diced tomatoes.  Stir gently to combine well.  Place lid on slow-cooker and set for 4 hours on high or 7 hours on low. 

Helpful Hints:  *I used homemade chicken stock as I always have some in the freezer.  I make mine in the slow-cooker as well from a rotisserie chicken carcass.

Yield:  8 servings

1 serving

168.6 calories

14.6 g protein

9.7 g fat

1.4 g fiber

4.2 g net carbs 

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