Healthy High-Protein Beef and Cabbage Detox Soup

Equipment

• Large Dutch Oven or Stockpot: Retains heat evenly and provides ample volume for browning beef and simmering cabbage.
• Wooden Spoon or Meat Chopper: Easily breaks ground beef into fine, uniform crumbles while searing.
• Chef’s Knife & Cutting Board: Chops cabbage, onions, and garlic quickly for fast meal assembly.
• Ladle: Serves hot soup cleanly into meal prep containers or soup bowls without spills.

Ingredients

• 1.5 lbs (680g) 90/10 Lean Ground Beef (Note: Lean beef reduces excess grease while maintaining high protein density).
• 6 cups (approx. ½ medium head) Green Cabbage (Note: Chopped into bite-sized 1-inch ribbons).
• 1 medium Yellow Onion (Note: Diced finely).
• 3 cloves Garlic (Note: Minced).
• 1 can (14.5 oz / 400g) Diced Tomatoes (Note: Unsalted, with juices).
• 1 can (8 oz / 225g) Tomato Sauce (Note: Unsweetened, zero-added-sugar).
• 4 cups (1 Liter) Beef Bone Broth or Beef Stock (Note: Bone broth adds extra collagen protein and rich depth).
• 1 tbsp Italian Seasoning
• 1 tsp Smoked Paprika
• 1 tbsp Apple Cider Vinegar (Note: Stirs in at the end to balance flavors).
• 1 tbsp Olive Oil
• Salt & Black Pepper to taste

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs ground beef and diced yellow onion. Cook for 6 to 8 minutes, breaking the meat into small crumbles with a wooden spoon, until browned. Add minced garlic and cook for 1 minute until fragrant.
2. Add 1 tablespoon Italian seasoning, 1 teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper to the browned beef. High-protein cooking tip: Searing spices directly with lean beef locks in savory notes without needing added fats.
3. Pour in 1 can diced tomatoes (with juices), 1 can tomato sauce, and 4 cups beef bone broth. Stir thoroughly to deglaze the bottom of the pot, scraping up any delicious browned bits.
4. Add 6 cups of chopped green cabbage to the pot. It will look bulky initially, but it will quickly wilt down into the hot broth as it heats.
5. Bring the soup to a boil, then turn heat down to medium-low. Cover with a lid and simmer for 15 to 18 minutes until the cabbage is tender and sweet.
6. Remove from heat and stir in 1 tablespoon apple cider vinegar. Taste and adjust salt and pepper if needed. Ladle into warm bowls and garnish with fresh parsley if desired.

Notes

Storage Tip: Store in individual glass containers for quick grab-and-go low-carb lunches all week. Reheating Instruction: Warm on the stovetop over medium heat for 5 minutes or microwave in 1-minute intervals until hot. Allergy Note: Gluten-free, dairy-free, sugar-free, nut-free, and keto-compliant. Flavor Boosts: Add a pinch of red pepper flakes for heat, or top with a spoonful of shredded sharp cheddar or grated parmesan before serving. Storage Tip: Store in individual glass containers for quick grab-and-go low-carb lunches all week. Reheating Instruction: Warm on the stovetop over medium heat for 5 minutes or microwave in 1-minute intervals until hot. Allergy Note: Gluten-free, dairy-free, sugar-free, nut-free, and keto-compliant. Flavor Boosts: Add a pinch of red pepper flakes for heat, or top with a spoonful of shredded sharp cheddar or grated parmesan before serving.

Nutrition

Calories: 280 kcal · Protein: 28 g · Fat: s: 12 g Cholesterol: 70 mg · Carbohydrates: 10 g · Fiber: 3 g · Sugar: 5 g · Sodium: 580 mg