Ingredients:
- 1 small head of cabbage, shredded
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 6 cups vegetable or chicken broth (choose a low-carb option)
- 1 can (14 oz) diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
- 2 tablespoons olive oil
- Optional: Keto-friendly protein like cooked chicken, beef, or pork
Instructions:
- In a large pot, heat olive oil over medium heat. Sauté the onion, carrots, celery, bell pepper, and garlic until softened.
- Add the shredded cabbage to the pot and continue to cook for a few minutes until the cabbage starts to wilt.
- Pour in the vegetable or chicken broth and add the diced tomatoes with their juice. Stir in the Italian seasoning, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes or until the vegetables are tender.
- If desired, add cooked keto-friendly protein to the soup and let it simmer for an additional 5-10 minutes.
- Adjust the seasoning if needed and garnish with fresh parsley before serving.