🥬 High-Protein Ground Beef & Cabbage Soup

Ingredients — 4 servings

• 500 g lean ground beef (90–95% lean)
• ½ large green cabbage, about 500–600 g, chopped
• 1 medium onion, diced
• 2 medium carrots, sliced
• 3 cloves garlic, minced
• 150 g cooked green or brown lentils
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp paprika
• ½ tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt, or to taste
• 1 tsp Worcestershire sauce, optional
• 1 liter beef or chicken broth
• 250 ml water
• 1 tbsp chopped fresh parsley
• 1–2 tsp lemon juice, optional

👨‍🍳 Instructions

1. Brown the beef:
   Heat olive oil in a large heavy pot over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart until browned.
2. Add aromatics:
   Add onion and carrots. Cook for 3–4 minutes until the onion starts to soften. Add garlic and cook for another 30 seconds.
3. Season:
   Stir in tomato paste, paprika, thyme, black pepper, salt, and Worcestershire sauce. Cook for about 1 minute.
4. Add cabbage:
   Add the chopped cabbage and stir everything together. Cook for 3–4 minutes until the cabbage begins to soften.
5. Make the soup:
   Pour in the broth and water. Add the cooked lentils and bring the mixture to a boil.
6. Simmer:
   Reduce the heat, cover partially, and simmer for 20–25 minutes, or until the cabbage and carrots are tender.
7. Finish:
   Taste and adjust salt and pepper. Add lemon juice and fresh parsley for a brighter flavor.
8. Serve:
   Ladle into bowls and serve hot. For an even higher-protein meal, top with a spoonful of Greek yogurt.

💪 Approximate nutrition per serving

• Calories: ~400–430 kcal
• Protein: ~35–40 g
• Carbohydrates: ~25–30 g
• Fat: ~18–20 g
• Fiber: ~7–9 g

High-protein tip: For 45–50 g protein per serving, use 600 g lean ground beef instead of 500 g, or add 100–150 g Greek yogurt on top.