WW cabbage soup

Ingredient List

• Protein Base: 1.5 lbs extra-lean ground beef (93/7 or 96/4), ground turkey breast, or lean ground bison
• Vegetables:
  • 1 large head Green cabbage, chopped
  • 1 small Yellow onion, diced
  • 3 medium Carrots, diced
  • 2 stalks Celery, sliced
  • 1 small Green bell pepper, diced (optional, for extra crunch)
  • 3 cloves Garlic, minced
• Liquid & Tomatoes:
  • 6 cups Low-sodium beef broth or bone broth (adds extra collagen and protein)
  • 1 can (14.5 oz) Fire-roasted diced tomatoes
  • 1 can (8 oz) Tomato sauce or crushed tomatoes
  • 1 tbsp Tomato paste (for deeper broth flavor)
• Seasonings & Herbs:
  • 1 tbsp Italian seasoning
  • 1 tsp Smoked paprika
  • ½ tsp Red pepper flakes (optional, for mild heat)
  • 1 Bay leaf
  • 1 tbsp Apple cider vinegar or lemon juice (stirred in at the end to brighten flavors)
  • Salt & freshly cracked black pepper to taste

Alternate Cooking Methods

Slow Cooker (Crockpot)

1. Brown the ground beef with diced onions and garlic in a skillet over medium heat until cooked through; drain any fat.
2. Transfer the beef mixture to a 6-quart or larger slow cooker.
3. Add all remaining ingredients except the apple cider vinegar. Stir well to combine.
4. Cover and cook on Low for 6–7 hours or High for 3–4 hours until the cabbage and vegetables are tender.
5. Stir in the apple cider vinegar, remove the bay leaf, adjust seasoning, and serve.

Instant Pot (Pressure Cooker)

1. Set the Instant Pot to Sauté. Add the ground beef and onions, cooking until browned. Add garlic and cook for 1 minute.
2. Press Cancel. Stir in tomato paste, carrots, celery, bell pepper, spices, canned tomatoes, broth, and cabbage.
3. Place the bay leaf on top. Close the lid, seal the valve, and cook on High Pressure for 10 minutes.
4. Allow a 10-minute natural release, then quick-release any remaining pressure.
5. Stir in the apple cider vinegar, remove the bay leaf, and serve.

Variations & Custom Add-Ins

• Keto/Low-Carb Boost: Swap the carrots for sliced zucchini or mushrooms to lower the total carb count while keeping the soup hearty.
• Extra Protein Upgrade: Stir in cooked lean turkey bacon bits or serve topped with a spoonful of plain non-fat Greek yogurt instead of sour cream.
• Spicy Kick: Add diced jalapeños with the aromatics or stir in a splash of hot sauce before serving.

Storage & Meal Prep

• Refrigerator: Store in airtight containers for up to 5 days. The flavor continues to deepen as it sits.
• Freezer: Allow the soup to cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.