What is better than a nice hearty bowl of soup when it’s cold??
Many of you have asked for a recipe for my Keto Beef Cabbage Soup, so here you go.
This was for a really big pot (12 Qt) so adjust accordingly!
2 lb Ground Beef-browned-fat drained
2-13oz Kielbasa Sausages-cut in 1/2 pieces
6 Strips Thick Hickory Bacon-diced
1 Large Green Cabbage-chopped
2 Large Bunches of Greens-rib removed-chopped
1 Red Pepper-Diced
1 Large Onion-Diced
2 Carrots-peeled and chopped
3 Stalks Celery-chopped
2 to 3 Yellow/Green Zucchini-1/2” Diced
5 to 8 Cloves Fresh Garlic-chopped
1-Small Tomato Paste
1 stick butter for sautéing
3-4 Boxes of Chicken Stock
2-3 Bay Leaves
2-4 Tbsp Worcester
1-2 Tbsp Dried Thyme
1-Tbsp Dried Rosemary
1-Tbsp Dried Oregano
1-3 Tbsp Red Wine Vinegar(to taste)
Salt & Pepper
Sauté all meats to a slight brown-drain fat. Reserve about 3-4 Tbsp of the Bacon fat for veggies.
Starting with the Cabbage, sauté in Bacon fat and butter. Allow to wilt and get a slightly caramelized. Work in batches to not overcrowd the pan. Proceed to cook all the veggies the same way except the Greens. Add butter in between batches and allow your sauté pan to heat up.
When at the end of the last veggie batch, add the garlic and cook for about two minutes.
Once all ingredients are sautéed, add to a large soup pot. Add tomato paste, canned tomatoes and 1 box of stock, Greens and bring to a bubble-mixing to break up the tomato paste. Once the paste is incorporated, add all meats, veggies, seasonings and herbs to the pot. Start adding the Chicken stock to cover all ingredients by 1-2 inches, or to the soup consistency you like. Add Vinegar to taste. If the result is too strong, add a little more stock.
Simmer on low for 30 minutes or until veggies are tender to your liking. Taste. Season with S & P. Taste.
Did I say Taste??