A hearty, protein-rich soup filled with fiber-rich vegetables. On the F-Factor diet, non-starchy vegetables such as cabbage are considered 0g carbs when journaling, making this a satisfying, balanced meal.

INGREDIENTS (Serves 10)

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• 1 lb ground beef (85/15)
• 1 tbsp olive oil
• 1 yellow onion, chopped
• 4 carrots, sliced
• 4 celery stalks, sliced
• 4 cups cabbage, cut into 1-inch chunks
• 2 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tsp kosher salt
• 1 tsp coarse ground black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian herb blend

Optional Garnish

• Greek yogurt
• Chopped fresh parsley

PREPARATION

1. Prepare the vegetables first. Chop the onion, slice the carrots and celery, cut the cabbage into 1-inch chunks, and mince the garlic so everything is ready before cooking.

2. Sauté the onion. Heat olive oil in a large soup pot over medium heat. Add the chopped onion and cook until softened and lightly golden, about 3–4 minutes.

3. Cook the vegetables. Add the sliced carrots and celery and cook for another 3 minutes, stirring occasionally.

4. Brown the beef. Add the ground beef to the pot and cook, breaking it apart with a spoon until lightly browned.

5. Add flavorings. Stir in garlic, tomato paste, kosher salt, black pepper, paprika, garlic powder, onion powder, and Italian herb blend. Mix well so the spices coat the beef and vegetables.

6. Add the cabbage. Stir in the chopped cabbage and mix until evenly combined.

7. Add liquids. Pour in the crushed tomatoes and beef broth and stir well.

8. Simmer. Bring the soup to a gentle simmer, reduce heat to low, and cook uncovered for about 1 hour, allowing the flavors to develop and the cabbage to become tender.

9. Serve. Ladle into bowls and garnish with a spoonful of Greek yogurt and chopped parsley if desired.