Fructose Free Classic Cabbage Soup
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Learn more →Ingredients
6 servings
- 1 lb ground beef (80/20)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced
- 1 can (14.5 oz) diced tomatoes, with juices
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 2 tbsp tomato paste
- 6 cups low-sodium beef broth
- 1 small head green cabbage (about 2 lbs), cored and cut into 1-inch pieces
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large (6-quart or larger) pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
- 2
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
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