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It's Soup Weather

This polar vortex is no joke and whatever it is about being cold and eating, I've got it going on. So, while I try to follow my own mindful eating advice, I also like to follow my intuition and keep my belly satisfied along with the five other bellies in the house. It's a full time job in itself with an 18, 16, 12 and 10 year old in the house; not to mention their dad!

Like many of you, I'm always on the lookout for some yummy and healthy new recipes that will make everyone happy and sneak in plenty of veggies and protein on the side. Admittedly, I am not keeping my whole meal sugar free since we love this soup with some warm french bread, but the low carb aspect of the soup itself does keep the count below other meals that might also include bread. (Added bonus of the broth on the bread!)

As if having six people all like the same meal isn't enough, it's also super easy! This delicious soup is a slow cooker recipe so I can throw it in the crock pot and have it ready to eat when my family finally gets home from swim practice. The recipe is gluten-free, dairy-free, keto friendly, nut-free, and sugar-free! You may be asking, "Well how can it be good then?". You may just have to take my word on this because I'm telling you, my 12 year old middle school boy who doesn't like much more than ramen on some days BEGS for this one.

I'd like to thank Brenda over at Sugar Free Mom for the recipe that I am going to share with you and ask that you please pop over to her page as well. Whether you are diabetic, trying to shed a few pounds, managing heart disease or are just looking for some fun new recipes, she has it covered!

Stay warm, eat hearty, live well.

<3 Megan

Crock Pot Low Carb Un-Stuffed Cabbage Roll Soup


2 tbsp extra virgin olive oil

2 garlic cloves, minced

1/2 cup onion chopped

1/2 cup shallots chopped

2 pounds ground beef (I use ground pork occasionally and have also used ground turkey.)

1 tsp dried parsley

1/2 tsp dried oregano

1 tsp salt

1 tsp pepper

16 ounces low carb marinara sauce. (Brenda recommends Rao's brand, I just use regular marinara)

2 cups riced cauliflower

5 cups beef broth, low sodium

8 cups cabbage sliced


Heat olive oil and garlic on medium high heat. Add onions and shallots and cook until softened. Add ground beef and cook until browned and no longer pink. Add seasonings to beef and marinara sauce. Add the riced cauliflower to the beef mixture and stir until coated. Pour the beef into the crock pot. Pour beef broth into crock pot and add cabbage. Stir to combine everything. Cook on high 3 hours or low 6 hours. If you don't have a crock pot, simply cook ground beef in a dutch oven or heavy soup pot, follow recipe and simmer on low, covered for about an hour until cabbage is tender.

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