• 1 tablespoon olive oil
  • 2 carrots peeled & diced
  • 2 stalk celery diced
  • 1 yellow onion peeled & diced
  • 2 cloves garlic peeled & minced
  • 4 cups low-sodium beef broth (or vegetable broth)
  • 28 ounces canned diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 cups green cabbage chopped
  • 3 cups cauliflower rice (fresh or frozen)
  • 1 cup green beans chopped (fresh or frozen)
  • Chopped fresh parsley for garnish


  1. Place a large stockpot over medium heat. Add the olive oil. Once the oil is hot add the carrots, celery, onion, and garlic. Cook for 5-6 minutes, or until vegetables start to soften, stirring frequently.
  2. Add the beef broth, tomatoes, basil, oregano, salt, and pepper. Stir everything together and then bring the soup to a light boil.
  3. Add the cabbage, cauliflower rice, and green beans to the pot. Stir the veggies in, cover the pot, and reduce the heat to medium-low. Allow the soup to simmer for 15-20 minutes or until the cabbage is tender.
  4. Give the soup one more stir and check the seasoning. Portion into bowls and garnish with a little fresh parsley if desired. Serve warm.

Nutrition Calories: 111kcal | Carbohydrates: 18g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 929mg | Potassium: 1067mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3792IU | Vitamin C: 73mg | Calcium: 112mg | Iron: 2mg

Leave a Comment