LOW-CARB HEARTY VEGETABLE SOUP

AI-generated image illustrating the recipe.”

There’s something comforting about a pot of homemade soup simmering on the stove. This hearty vegetable soup fills the kitchen with wonderful aromas and brings people together around the table.

With cabbage, colorful vegetables, white beans, and a flavorful vegetable broth, it makes a satisfying meatless meal. I especially enjoy making it for a church potluck because it makes a generous batch and travels well.

The beans add carbohydrates along with fiber, so keep your serving size in mind when planning your meal.

Yield: 8 servings

Serving size: One-eighth of the finished pot

Prep time: About 15 minutes

Cook time: About 25–30 minutes

Ingredients

• 2 tablespoons olive oil

• 1 large onion, chopped—I used a sweet onion

• 2 medium carrots, peeled and cut into small pieces

• 2 stalks celery, cut into ½-inch pieces

• ½ teaspoon mild chili powder

• Salt and black pepper, to taste

• 2 cloves garlic, minced—or the equivalent amount of jarred minced garlic listed on its label

• 1 teaspoon dried thyme

• 4 cups prepared vegetable broth—I used Better Than Bouillon Vegetable Base

• 2 cups water

• ½ large head cabbage, core removed and leaves chopped

• 1 can (15 ounces) fire-roasted diced tomatoes, undrained

• 1 can (15 ounces) white beans, drained and rinsed

• 1 small pinch red pepper flakes, optional

• 2 tablespoons chopped fresh parsley, plus extra for garnish if desired

Directions

1. Soften the vegetables. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, celery, chili powder, and a little black pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

2. Add the garlic and thyme. Stir in the garlic and thyme. Cook for about 30 seconds, just until fragrant.

3. Build the soup. Add the prepared vegetable broth, water, cabbage, and undrained tomatoes. Stir well and bring to a gentle boil.

4. Simmer until tender. Reduce the heat, partially cover, and simmer for 15–20 minutes, stirring occasionally, until the carrots and cabbage are as tender as you like. Allow a little more time if needed.

5. Warm the beans. Stir in the drained white beans and optional red pepper flakes. Simmer for another 5 minutes, until the beans are heated through.

6. Finish and serve. Remove from the heat and stir in the parsley. Taste before adding salt, especially if you used bouillon. Divide into eight servings and garnish with extra parsley if desired.

Make It Your Own

Prefer no spicy heat? Leave out the red pepper flakes and use a mild chili powder.

For Michael or anyone avoiding dairy: This recipe contains no added dairy. Check the broth and other packaged ingredients to be sure they meet your needs.

For a potluck: Prepare the soup ahead and reheat before serving. Add a little water or vegetable broth if it becomes thicker than you like.

Sharing More Than Soup

Food has a wonderful way of bringing people together. A warm bowl of soup can start a conversation and remind someone that they are loved.

Whether you serve this soup to your family, bring it to a potluck, or deliver some to a friend, I pray it brings comfort and encouragement to everyone who shares it.

“Share with the Lord’s people who are in need. Practice hospitality.”—Romans 12:13, NIV

Total for whole recipe:

Total carbs: 144 g

Fiber: 44 g

Net carbs: 100 g

Per serving (⅛ of recipe):

Total carbs: 18 g

Fiber: 5.5 g

Net carbs: 12.5 g

Estimated values; bread not included.

AI Transparency Note: I used AI assistance to help organize and edit this recipe. The cooking experience and personal comments are my own.

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If you enjoy comforting low-carb recipes, try our Keto Cabbage Rolls next.