Fructose Free Slow Cooker Cabbage Soup
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Learn more →Ingredients
6 servings
- 1 lb ground beef (85% lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced
- ½ medium head green cabbage (about 6 cups), cored and roughly chopped into 1-inch pieces
- 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.
- 1 can (6 oz) tomato paste
- 4 cups low-sodium beef broth
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp dried oregano
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tbsp worcestershire sauce
- 1 tbsp olive oil
For serving
- fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 6–8 minutes. Drain off any excess fat, then transfer the beef to the slow cooker insert.
- 2
Return the skillet to medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook until fragrant, about 1 minute. Transfer the onion and garlic to the slow cooker.
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